Grilled Trout With Cashew and Garlic Butter: A Taste of Summer

The first time I tasted grilled trout, I was camping with my family by a mountain stream. My father, a keen fisherman, had caught several that morning, and we cooked them over an open fire. The smoky aroma, combined with the subtle sweetness of the trout and the crisp mountain air, created a memory that has stayed with me ever since. This recipe, with its fragrant cashew and garlic butter, brings back that rustic charm with a touch of sophistication – perfect for a quick and delicious weeknight meal, or a relaxed weekend barbecue.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 4 (7 ounce) whole trout
• Vegetable oil, for brushing
• Salt and pepper
• 2 ounces (butter)
• 2 ounces (cashew nuts), shelled
• 2 garlic cloves, finely chopped
• Chopped parsley, a good handful
• 1 lemon, juice of

Equipment Needed

• Hot grill or barbecue

Instructions

1. Preheat your hot grill or barbecue. This ensures the trout cooks quickly and evenly, achieving that beautiful char.

2. Slash the skins of the fish deeply three times on each side. This crucial step allows the heat to permeate the flesh, ensuring it cooks through without burning the skin.

3. Remove the heads of the trout if you prefer. This is purely a matter of preference. Some enjoy the presentation of the whole fish, while others find it easier to eat without the head.

4. Brush the fish lightly with vegetable oil. This prevents the trout from sticking to the grill and helps the skin crisp up nicely.

5. Season the trout with salt and pepper both inside and out. Don’t be shy with the seasoning; it really enhances the natural flavour of the fish.

6. Cook the trout under the grill or on the barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm. The cooking time may vary slightly depending on the heat of your grill, so keep a close eye on it. The fish is done when it flakes easily with a fork.

7. While the trout is grilling, melt the butter in a wide shallow pan over medium heat.

8. Add the cashew nuts to the melted butter and fry quickly until toasted, stirring frequently to prevent burning. The cashews should be golden brown and fragrant.

9. Add the finely chopped garlic and chopped parsley to the pan. Fry the mixture briefly until the parsley darkens slightly, about 30 seconds. Be careful not to burn the garlic, as this will make it bitter.

10. Add the lemon juice to the pan along with more salt and pepper to taste. Heat through for a few seconds, allowing the flavors to meld together.

11. Put each trout on a warm serving plate and generously spoon over the cashew and garlic butter. Serve immediately.

Expert Tips & Tricks

• For a richer flavour, use brown butter instead of regular butter. Simply cook the butter over medium heat until the milk solids turn brown and the butter has a nutty aroma.

• Add a pinch of red pepper flakes to the cashew and garlic butter for a touch of heat.

• If you don’t have a grill, you can bake the trout in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the flesh is cooked through.

• Make the cashew and garlic butter ahead of time and store it in the refrigerator. Simply reheat it before serving.

• To prevent the trout from sticking to the grill, make sure the grates are clean and well-oiled.

Serving & Storage Suggestions

Serve the Grilled Trout With Cashew and Garlic Butter immediately for the best flavour and texture. It pairs beautifully with boiled new potatoes, a simple green salad, or grilled vegetables.

Leftover trout can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. Note that the skin will lose some of its crispness upon reheating. This dish is not recommended for freezing as the texture of the fish will be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	482.5 kcal	N/A
Calories from Fat	281 g	58%
Total Fat	31.2 g	48%
Saturated Fat	10.9 g	54%
Cholesterol	145.6 mg	48%
Sodium	276.6 mg	11%
Total Carbohydrate	6.2 g	2%
Dietary Fiber	0.5 g	2%
Sugars	1 g	4%
Protein	43.7 g	87%

Variations & Substitutions

• For a dairy-free version, substitute the butter with olive oil or a plant-based butter alternative.
• Use different nuts, such as almonds or walnuts, instead of cashews.
• Add other herbs to the butter, such as thyme or rosemary.
• For a spicier dish, add a pinch of cayenne pepper to the butter sauce.
• Try grilling other types of fish, such as salmon or mackerel, using the same method.

FAQs (Frequently Asked Questions)

Q: Can I use frozen trout for this recipe?
A: Yes, you can use frozen trout. Just make sure to thaw it completely before grilling and pat it dry with paper towels.

Q: How do I know when the trout is cooked through?
A: The trout is cooked through when the flesh flakes easily with a fork and is no longer translucent. The internal temperature should reach 145°F (63°C).

Q: Can I make the cashew and garlic butter ahead of time?
A: Yes, you can make the cashew and garlic butter up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before serving.

Q: What is the best way to prevent the fish from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled before grilling the fish. You can also use a grill mat or a piece of aluminum foil to prevent sticking.

Q: Can I bake the trout instead of grilling it?
A: Yes, you can bake the trout in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the flesh is cooked through.

Final Thoughts

This Grilled Trout With Cashew and Garlic Butter is a simple yet elegant dish that is sure to impress. The combination of flaky trout, toasted cashews, fragrant garlic, and bright lemon creates a symphony of flavors that will tantalize your taste buds. I encourage you to try this recipe and share your feedback! Serve it with a chilled glass of white wine for the perfect summer meal. Enjoy!