Ingredients:

  • 4 steelhead trout fillets (about 6 oz each / 170 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • ½ cup unsalted butter, softened (115 g)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • Zest of 1 lemon

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
  2. Place trout fillets in the marinade for 30 minutes in the fridge.
  3. In a bowl, mix softened butter with chopped herbs and lemon zest. Set aside.
  4. Preheat your grill to medium-high heat.
  5. Remove trout from marinade and place skin-side down on the grill. Grill for 5-6 minutes, then gently flip. Baste with herb-infused butter and grill for another 5-6 minutes, until fish flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
  6. Remove from grill and slice into portions. Top with remaining herb butter before serving.