Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) trout fillets, skin-on and bones checked
- 9.9 oz (280 g) green beans, trimmed
- 3.0 tsp (14 g) butter
- 2.0 tsp (9 g) olive oil
- 0.9 oz (25 g) lemon juice
- 0.4 oz (10 g) parsley, chopped
- 0.3 oz (8 g) dill, chopped
- 1.0 US fl oz (30 ml) water for beans
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix softened butter with parsley, dill and lemon. Put beans, half the oil and water in a securely folded heavy-duty foil packet.
- Heat a clean grill to medium, about 375°F (190°C). Grill the bean packet for 15–20 minutes, turning once.
- Pat trout dry and coat with remaining oil, salt and pepper. Grill skin-side down with the lid closed for 6–10 minutes until it reaches 145°F (63°C).
- Lift fish with a wide spatula and top with herb butter. Open the bean packet carefully and serve alongside.
Cook’s note: Trout species and fat content vary, so nutrition is approximate. Check pin bones before cooking.
Allergens: Fish and milk.
Approximate nutrition per serving: 373 kcal · Protein 39 g · Carbohydrates 7 g · Fat 21 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.