Grilled Steelhead Trout Recipe with Chili-Lime Butter and Rosemary

Ingredients

• 1 stick butter
• 1 teaspoon chopped rosemary
• 2 teaspoons lime juice
• Lime zest from 1 lime
• 1 teaspoon dried chili pepper flakes
• 4 6-8 ounce steelhead trout fillets
• 1 tablespoon olive oil
• 1 tablespoon garlic powder
• Salt and pepper to taste

Steps

1. 1

   For the compound butter, soften the butter so it is malleable but not melted. Add it to a mixing bowl.

2. 2

   Add rosemary, lime juice, lime zest and chili flakes. Mash to combine.

3. 3

   Set butter onto a large piece of plastic wrap and form it into a log. Roll into the plastic and refrigerate to harden.

4. 4

   Heat one side of the grill to medium-high heat, with a cooler side for gentler cooking.

5. 5

   Rub the fish fillets with olive oil, garlic powder and salt and pepper.

6. 6

   For Skin On Trout: Grill the trout skin side down directly on the grill grates for 4-5 minutes (or longer, as needed) to get crispy skin, then flip the trout and grill flesh side down on the cooler side for another 4-5 minutes, or until cooked through.For Skinless Trout: Grill the trout 4-5 minutes per side, until cooked through to your preference.

7. 7

   Remove from heat and set onto serving plates.

8. 8

   Top with slices of your compound butter and serve with extra lime slices and chopped parsley. The butter will melt over the hot grilled trout, making it moist and flavorful.