Grilled trout (or salmon) with garlic, lemon, butter and herb sauce
Ingredients:
1.5 pounds trout or salmon or arctic char – 2 large fish fillets with skin on the bottom
2 tablespoons oil, more olive oil if necessary
1 tablespoon Italian seasoning ( dried thyme, oregano, parsley, combined)
¼ teaspoon salt to taste
4 cloves of garlic, diced
3 tablespoons freshly squeezed lemon juice
2 tablespoons white wine
2 tablespoons softened butter
2 tablespoons chopped parsley
Instructions:
Top the fish fillets with Italian Season with herb spices and salt (generously). Fish fillets have skin on the underside; The skin does not need to be seasoned.
In a large skillet (big enough for 2 fish fillets), heat 2 tablespoons olive oil over medium-high heat until hot but not smoking. Place the fish fillets, skin side up and flesh side down, in the hot pan with olive oil.Cook the flesh side of the fish over medium heat, making sure the oil is not smoking, until lightly browned, about 3-5 minutes.
Turn the fillets over to the other side, skin side down (add more oil if necessary). Cook over medium heat for another 2-4 minutes (so the oil doesn’t burn).
Remove the pan from the heat, close the lid and let the fish rest in the pan, covered, for 5 to 10 minutes until it is flaky and cooked through.
After the fish is cooked through, remove the fillets from the heat and carefully transfer them to the plate with a spatula. Remove the fish from the skin.Carefully remove or scrape the skin of the fish from the bottom of the pan, making sure all of the cooking oil remains in the pan.
Add the chopped garlic, lemon juice and white wine to the same pan with the oil. Cook over medium heat until garlic softens slightly, about 1 minute. Avoid heat. Remove 1 tablespoon chopped parsley and 2 tablespoons butter from the heat and add to the sauce, stirring until the butter melts and a creamy mixture forms.Add the fish to the pan, pour the sauce over the fish, top the fish and sauce with the remaining 1 tablespoon parsley, and serve.
