Grilled Steelhead Chili-Lime Butter (Printable Version)
# What You'll Need:
→ Compound Butter
01 -
100 g unsalted butter, softened
02 -
1 tablespoon fresh rosemary, finely chopped
03 -
1 tablespoon fresh lime juice
04 -
1 teaspoon lime zest
05 -
1 teaspoon dried chili pepper flakes
→ Steelhead Trout
06 -
4 steelhead trout fillets, skin on (approximately 160 g each)
07 -
2 tablespoons olive oil
08 -
1 teaspoon garlic powder
09 -
1 teaspoon sea salt
10 -
0.5 teaspoon freshly ground black pepper
→ For Serving
11 -
Fresh lime slices
12 -
Fresh flat-leaf parsley, chopped (optional)
# Step-by-Step Directions:
01 -
In a mixing bowl, combine softened butter, chopped rosemary, lime juice, lime zest, and chili flakes. Mash thoroughly until all ingredients are evenly incorporated.
02 -
Transfer the butter mixture onto a large piece of plastic wrap. Shape into a log, roll tightly, and refrigerate until firm, at least 1 hour.
03 -
Heat an outdoor grill to medium-high heat (about 200°C). Clean and lightly oil the grates to prevent sticking.
04 -
Pat fish fillets dry with paper towels. Brush both sides with olive oil, then season evenly with garlic powder, sea salt, and black pepper.
05 -
Place the fillets skin-side down on the grill. Cook undisturbed for 8–10 minutes, allowing the skin to char and crisp.
06 -
Flip fillets carefully and grill for an additional 2–4 minutes, or until just cooked through and opaque in the thickest part.
07 -
Transfer grilled trout to serving plates. Top immediately with slices of the chilled compound butter. Garnish with fresh lime slices and chopped parsley if desired.
# Helpful Notes:
01 -
The compound butter can be prepared up to 3 days ahead and kept refrigerated.
02 -
For a milder flavor, reduce the quantity of chili flakes or substitute with sweet paprika.
03 -
Steelhead trout can be baked at 190°C for 15–20 minutes if grilling is not possible.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.