Fish RECIPE
Trout with Grilled Asparagus & Lemon Butter Dressing
I had a lovely time grilling up some trout and asparagus with the Cherry Bombe squad at our workshop in Upstate New York. This delicious lemon butter dressing goes with it perfectly, and when all the ingredients come together it’s such a fresh and vibrant summertime meal. The recipe below serves one person, but can be doubled to serve two.
Ingredients
4 asparagus, cleaned up, bottoms chopped off
1 fillet of Trout
½ cup Kerry gold butter, melted down for brushing onto your fish
Sea salt
Lemon, cut in half
Lemond Butter Dressing:
¼ cup Kerry Gold butter, cut into pieces
1 garlic clove, minced
¼ teaspoon sea salt
2 tablespoons lemon juice
Freshly ground pack pepper
Equipment:
Pire pit and grill plate, or Traeger grill
- Serves 1 -
HOW TO MAKE IT
Light your fire and let it burn down for one hour, to preheat and get some nice coals.
Lemon Butter Dressing: Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper. Set aside while you cook your fish and asparagus.
Brush your fillet with Kerry Gold butter, season with salt, place skin-side down on the grill. Grill until the sides of the fish start to turn light pink in colour, flip once and cook for 3 minutes, and then place on a plate and allow to rest.
Prepare your asparagus, removing the woody part of the asparagus by simply bending the asparagus (it will snap where it needs too.) Rub in extra virgin olive oil and season with salt, and place asparagus on the preheated grill. Cook for 2 minutes and rotate as needed. You want it to turn bright green in colour, and not overcook.
Place your asparagus on your plate with the fish, and pour on the lemon butter dressing. Serve with a grilled lemon.
