Grilled Trout with Herbs and Citrus-Nut Oil Dressin

Name: Grilled Trout with Herbs and Citrus-Nut Oil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless trout, each about 8 to 9 ounces, cleaned; Kosher or sea salt and freshly ground black pepper; 2 tablespoons unsalted butter, thinly sliced; 1 shallot, minced; 2 tablespoons chopped fresh tarragon leaves; Extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 teaspoons finely grated orange zest (from 1 small orange); 1/2 teaspoon kosher salt; Freshly ground black pepper to taste; 1/4 cup hazelnut oil

Servings: persons

4 boneless trout, each about 8 to 9 ounces, cleaned
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh tarragon leaves
Extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons finely grated orange zest (from 1 small orange)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup hazelnut oil

1
Heat an outdoor grill or preheat a grill pan to high.
2
Pat the fish very dry with with paper or kitchen towels.
3
Season the inside of each trout with salt and pepper, to taste.
4
Stuff each fish with a quarter of the butter, shallots and tarragon.
5
Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
6
Brush the fish lightly with oil.
7
Season the outside of the fish with generously with salt and the pepper, to taste.
8
Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side.
9
Set aside for 5 minutes before serving.
10
Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl.
11
Gradually whisk in the oil to make a dressing.
12
Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

185

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless trout, each about 8 to 9 ounces, cleaned, Kosher or sea salt and freshly ground black pepper, 2 tablespoons unsalted butter, thinly sliced, 1 shallot, minced, and more.

Yes, Grilled Trout with Herbs and Citrus-Nut Oil Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Trout with Herbs and Citrus-Nut Oil Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions