GRILLED TROUT WITH LEMON CAPE BUTTER

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Try this savory recipe using wild caught trout grilled just right and covered in capers and lemon butter served over sauteed spinach.
INGREDIENTS:
  • Lemon Caper Butter:
  • 1/4 cup of butter
  • 1 tablespoon capers
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped parsley
  • Trout:
  • 1/2 lb of wild caught trout, skin on
  • 2 bunches of spinach
  • 1 lemon juiced
  • 1 tablespoon olive oil
PREPARATION:
  • Prepare the Lemon Caper Butter by combining all ingredients in a bowl and mixing well.
  • Set your FIREDISC® to medium high heat and add the oil to the disc.
  • Once hot cook the fish skin side up first for 3 minutes, flip, dab the Lemon Caper Butter on the fish, and cook skin side down for 8 minutes.
  • Once fully cooked remove the fish from the FireDisc and set the temperature to low.
  • Add the spinach to the pan and cook for 3 minutes.
  • Plate the spinach, capers, and then the fish and enjoy!

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