Mild, flaky trout is grilled until tender and served with a melted lemon-dill butter, which enhances its natural richness. Grilled asparagus completes the plate with a slightly smoky snap, making this a balanced, nutrient-rich dish with minimal fuss and maximum flavor.
In a small bowl, mash together:
Softened butter
Chopped dill
Lemon zest and juice
Salt and optional shallot
Mix until smooth and well-combined.
Set aside (or refrigerate if prepping ahead).
Pat fish dry with paper towels.
Lightly brush inside and out with olive oil.
Season with salt and pepper.
Stuff each cavity with lemon slices and garlic (if using).
If needed, secure with toothpicks or kitchen twine to hold closed.
Toss asparagus with olive oil, salt, and pepper.
Grill over medium-high heat for 6–8 minutes, turning occasionally, until tender and slightly charred.
Remove and keep warm.
Clean and oil your grill grates well (or use a fish basket).
Preheat grill to medium-high heat.
Grill trout for 4–5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork.
Avoid flipping too early—wait until the skin crisps and lifts easily from the grill.
Transfer trout to plates, remove any toothpicks/twine, and top with a generous dollop of lemon-dill butter.
Serve alongside grilled asparagus and garnish with extra lemon wedges and fresh dill.
Use thin lemon slices to avoid overpowering the delicate trout.
If grilling whole fish intimidates, use fillets, adjusting cook time to ~3–4 minutes per side.
The butter can be made up to 3 days ahead and stored in the fridge (or frozen).
Add capers or chopped olives to the butter for Mediterranean flair.
Use steelhead trout, arctic char, or salmon if trout isn't available.
Swap asparagus for zucchini spears, green beans, or broccolini.
Serve with: Roasted baby potatoes, wild rice, or a chilled cucumber salad
Drink: Crisp Sauvignon Blanc, dry Riesling, or sparkling water with lemon
Occasion: Weeknight meal, al fresco dining, date-night dinner
2 servings