grilled trout with hollandaise

prep time: 8 minutes (not including time to make the hollandaise) cook time: 15 minutes • yield: 4 servings

2 whole trout with skin, scaled, gutted, and butterflied (see note)

1 tablespoon avocado oil or MCT oil

1 teaspoon fine sea salt, divided

½ teaspoon fresh ground black pepper, divided

4 sprigs fresh thyme

4 sprigs fresh rosemary

2 slices lemon

2 teaspoons capers

2 teaspoons lard, coconut oil, or duck fat

1 cup Easy Dairy-Free Hollandaise ( see here ), for serving

Olives, for garnish

Capers, for garnish

1. Preheat a grill to medium heat.

2. Drizzle the outside of the fish generously with the oil and season with half of the salt and pepper.

3. Open the trout up. Season the insides with the remaining salt and pepper. Place half of the herbs, lemon slices, capers, and lard in the center of each trout.

4. Close the trout and place them on the grill. Cook until the fish is flaky, 13 to 15 minutes (depending on how thick your fish are), flipping them over halfway through cooking.

5. Remove the fish from the grill and serve with the hollandaise. Garnish with olives and capers.

6. Store extras, without the hollandaise, in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed.

note: Whole trout often comes butterflied, ready for stuffing. If you’re not sure if the trout you are buying has already been butterflied, ask your fishmonger to do it for you.