Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s perfect on the grill, deliciously flavored with a buttery mix of fresh rosemary, zesty lime, and chili flakes for just a touch of spiciness. If you’ve never enjoyed steelhead trout, it’s very much like salmon, and I encourage you to try it. Let’s talk about how we make the recipe, shall we? Add rosemary, lime juice, lime zest and chili flakes. Mash to combine. Set butter onto a large piece of plastic wrap and form it into a log. Roll into the plastic and refrigerate to harden. For the Steelhead Trout. Heat a grill to medium-high heat. Rub the fish fillets with olive oil, garlic powder and salt and pepper. Flip and grill another few minutes to ensure the trout is cooked through. You can check with a fork in a thicker section of the fish. Remove from heat and set onto serving plates. Top with slices of your compound butter and serve with extra lime slices and chopped parsley. The butter will melt over the hot grilled trout, making it moist and flavorful. Boom! That’s it, my friends! I served mine over creamy, cheesy grits, but you can serve it with any of your favorite side dishes or vegetables. The butter melts down over the hot grilled fish, distributing all those chili flakes and rosemary herbs and lime juice. Tasty was the goal, and tasty was achieved. And then some. Keep it light by only using a bit of the butter. Or go crazy, like I did. Boom! Done! Enjoy!
Patty’s Perspective
It’s crazy how something so simple can be so flavorful. Having the compound butter prepared ahead made this super fast to put together. Mike’s version tasted MUCH different from Matt’s because of the cedar plank, but I loved them both.
