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This Grilled Steelhead Trout with Chili-Lime Butter is an easy yet impressive meal that highlights the rich flavor of steelhead trout while bringing a bright kick from zesty compound butter. The dish is fast enough for a weeknight but feels elevated enough to serve for a special dinner. The buttery mix of rosemary, lime, and chili flakes soaks into the flaky fish for a perfect balance of freshness, spice, and savory notes.
I first made this trout recipe when I wanted something quick after work but still restaurant quality. The butter really surprised me with its bold flavor and now it is on regular rotation in my house.
Ingredients
- Butter: Use a good quality unsalted butter so you can control the salt and get the creamiest base for your toppings
- Fresh Rosemary: Chopped rosemary brings herbal aroma and a touch of piney brightness. Fresh sprigs add much more character than dried
- Lime Juice and Zest: Always use fresh limes for both juice and zest if possible. Look for limes that feel heavy for their size
- Dried Chili Pepper Flakes: These offer a gentle heat that complements the butter and fish. Homemade or specialty flakes give more depth
- Steelhead Trout Fillets: Ask for firm fillets with even color and a fresh scent. Steelhead should look vibrant and feel moist
- Olive Oil: This keeps the fillets from sticking and helps lock in moisture. Choose extra virgin olive oil for the best flavor
- Garlic Powder: Adds warmth and rounds out the other flavors. Always check your garlic powder is fresh and aromatic
- Salt and Pepper: Essential for seasoning and highlighting the delicate flavors. Freshly cracked pepper is always a plus
Step-by-Step Instructions
- Prepare the Compound Butter:
- Allow butter to soften to room temperature until easily malleable but not fully melted. Place it in a bowl with chopped rosemary, lime juice, lime zest, and chili flakes. Mash very thoroughly with a spoon or spatula until all ingredients are evenly distributed. Scoop the mixture onto a large sheet of plastic wrap and gently roll it into a tight log. Tuck in the ends and place in the refrigerator so the butter firms up for easy slicing
- Season the Steelhead Trout:
- Blot the steelhead trout fillets dry with a paper towel then drizzle with olive oil. Sprinkle evenly with garlic powder salt and pepper on both sides. Let the seasoned fillets rest for a few minutes while you heat the grill
- Heat and Prepare the Grill:
- Preheat your grill to medium-high. Clean the grates well and lightly oil them to help prevent the skin from sticking. When the grill is hot you are ready to cook
- Grill the Trout:
- Place trout fillets skin side down on the grille. Cook with the lid closed for about ten minutes or until the skin is crisp and charred in sections. Gently flip the fillets and cook an additional few minutes until the flesh flakes easily with a fork and has turned opaque
- Rest and Serve:
- Transfer the grilled trout to plates. While the fish is still hot slice disks of the compound butter and lay over each fillet. The butter will melt into the trout and release all the rosemary chili and lime flavors. Garnish with extra lime wedges and chopped parsley if desired.
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Storage Tips
Leftover grilled trout can be stored in an airtight container in the refrigerator for up to four days. For the butter keep it tightly wrapped in plastic or parchment so it does not absorb other flavors from your fridge. Reheat trout gently to keep it moist either in a hot skillet with a lid or in a low oven with foil.
Ingredient Substitutions
If you cannot find steelhead trout swap in fresh salmon fillets. The flavors work just as well. Use fresh parsley or chives if rosemary is hard to get. Lemon can be used in place of lime though lime is recommended for its sharper flavor. If you like more heat try smoked paprika or a pinch of cayenne instead of mild chili flakes.
Serving Suggestions
This grilled trout is delicious over creamy cheesy grits or polenta. Light vegetable sides like grilled asparagus zucchini or a crisp green salad make beautiful additions. For a more substantial meal serve with roasted potatoes or buttery rice.
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Cultural and Historical Context
Steelhead trout is native to the Pacific Ocean rivers of North America and is known for its mild flavor and firm texture. Like salmon they migrate between salt and fresh water making their flavor rich yet delicate. Chili lime butter is inspired by classic compound butters often found in French cooking but with a bold twist from Southwestern spices.
Commonly Asked Questions
- → How do I know when steelhead trout is done on the grill?
The fish flakes easily with a fork and turns opaque. Grill skin-side down and check thickest parts for doneness.
- → Can I bake steelhead trout instead of grilling it?
Yes, bake fillets at 375°F for 15-20 minutes, or until the flesh is cooked through and flakes easily.
- → What makes the compound butter special?
The mix of rosemary, lime, and chili flakes infuses the butter with fresh, herby, and spicy notes, enhancing the trout.
- → Can I substitute another fish for steelhead trout?
Salmon is an excellent alternative, as both share similar texture and flavor profiles for this method.
- → What side dishes pair well with this preparation?
Creamy grits, roasted vegetables, or a fresh salad complement the vibrant flavors beautifully.
- → How can I adjust the spice level?
Add more or less chili flakes to the butter to suit your taste preferences for heat.