Ingredients:

  • 4 whole trout, cleaned (approximately 1 lb each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (2 g)
  • ½ cup unsalted butter, softened (115 g)
  • 2 tablespoons fresh parsley, chopped (8 g)
  • 1 tablespoon fresh dill, chopped (4 g)
  • 1 tablespoon fresh chives, chopped (4 g)
  • Zest of 1 lemon
  • 1 tablespoon lemon juice (15 ml)
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, combine softened butter, chopped herbs, lemon zest, lemon juice, salt, and pepper. Mix thoroughly until well combined. Set aside to firm up while preparing the trout.
  2. Rinse the trout under cold water and pat dry with paper towels. Drizzle the olive oil over the trout and season the inside and outside with salt and pepper. Optionally, place half of the herb butter inside each trout.
  3. Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 204°C).
  4. Place the trout on the grill skin-side down. Close the lid. Grill for about 5 minutes, then carefully flip using tongs. Cook for an additional 5 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  5. Transfer the grilled trout to a serving platter. Top with remaining herb butter. Serve immediately with lemon wedges.