Grilled Trout Florentine
Experience the perfect harmony of flavors with Grilled Trout Florentine, a sophisticated yet approachable dish that combines tender, smoky trout with a creamy, garlicky spinach Florentine sauce. This recipe highlights the natural richness of fresh trout, expertly seasoned with paprika, olive oil, and a hint of lemon for a bright finish. The luxurious Florentine sauce, made with velvety heavy cream, Parmesan cheese, and butter-sautéed spinach, adds a luscious, restaurant-quality touch to every bite. Ready in just 40 minutes, this elegant seafood dish is ideal for weeknight dinners or special occasions. Serve it alongside roasted vegetables or fluffy rice for a complete, crowd-pleasing meal. Perfect for seafood lovers searching for grilled trout recipes with a gourmet flair!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) trout fillets
- 10 oz fresh spinach
- 3 tablespoons olive oil
- 3 whole (minced) garlic cloves
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 1 whole (sliced in half) lemon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 1 teaspoon paprika
Instructions
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
In a small bowl, combine 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika. Rub this mixture evenly over both sides of the trout fillets.
Place the trout fillets on the grill, skin-side down if it has skin, and grill for 4-5 minutes per side or until the flesh is opaque and easily flakes with a fork. Remove from the grill and set aside, keeping it warm.
In a large skillet over medium heat, add 2 tablespoons of olive oil and the minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes.
Reduce the heat to medium-low and add the butter to the skillet. Stir until melted and combined with the spinach.
Pour in the heavy cream and simmer for 2-3 minutes, stirring occasionally, until it slightly thickens.
Stir in the grated Parmesan cheese. Taste the Florentine sauce, then adjust seasoning with additional salt and pepper if needed.
Plate the grilled trout fillets and spoon the spinach Florentine sauce generously over the top.
Finish each plate with a squeeze of fresh lemon juice just before serving for a bright, zesty note.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1.7 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 113.1 mcg | 566% | |
| Calcium | 930 mg | 72% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
