Trout , Brown Butter , Capers , Pecans
Best for: A fish supper that feels special without much fuss.
Mild trout gets a smoky edge from the grill and a rich spoonful of brown butter. Capers and lemon balance the toasted pecans so the sauce stays lively.
Grill: Two-zone, 400°F. Equipment: Fish spatula, small light-colored skillet, thermometer.
Ingredients
Total: 30 minutes.
- 4 skin-on trout fillets, about 6 ounces each, pin bones removed
- 1 tablespoon olive oil, plus 1 teaspoon for the grates
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter
- ¼ cup chopped pecans
- 1 tablespoon capers, drained and dried
- 1 tablespoon lemon juice
- 1 tablespoon chopped flat-leaf parsley
Directions
Preheat the grill and clean the grates well. Pat trout dry, brush with 1 tablespoon oil, and season with salt and pepper.
Melt butter in the skillet over medium heat. Add pecans and cook for 3–5 minutes, swirling, until the butter solids turn golden brown and smell nutty.
Remove from heat. Carefully stir in capers and lemon juice, which may sputter, then parsley.
Oil the grates with the remaining teaspoon of oil on a folded paper towel held with tongs. Place trout skin-side down over direct heat for 3 minutes.
Move carefully to indirect heat and close the lid. Cook another 3–6 minutes, depending on thickness, until the fish reaches 145°F. There is no need to flip.
Lift fillets onto plates and spoon the warm pecan-caper butter over them.
Grilling tip: Brown butter can go from golden to burned quickly. Pull the skillet off the heat as soon as the milk solids turn hazelnut brown.
