Grilled Trout In Brown Butter White Wine Sauce With  Capers And Sundried Tomatoes

Grilled Trout In Brown Butter White Wine Sauce With Capers And Sundried Tomatoes

There I was, patiently hanging out in the back of my Lincoln SUV, enjoying a little bit of cold-weather fishing while looking out over a peaceful, serene lake and whistling the theme song from The Andy Griffith Show.

No. I wasn’t.

Except for maybe that whole whistling of The Andy Griffith Show theme song. That tends to happen every now and again. But the similarities stopped right there.

You know, every once in a blue moon, luck shines down and provides the perfect weather on the exact days that you planned on getting away for some outdoor time that included a crisp, clear rolling stream, and a long-overdue fishing trip. That once in a blue moon scenario happened in a big way, including stringers full of quality trout that would push me to learn new and tasty ways of preparing these beauties.

And that I did, with this cast-iron grilled trout with white wine, sundried tomato, and caper sauce being one of the tastiest. Based on a recipe that originally was published by Chris Lily, I adapted it just a bit to better fit our personal preferences.

But first things first, ya gotta get that fish filleted and deboned. ✅

Now I would show you the filleting and deboning, but let’s be honest, my knife skills in this area are a cross between self-taught samurai swordsman and back page of the comic book mail-order certified surgeon. BUT, I’m getting better every time, so there’s that. Safe to say that the trout was first filleted, then with a pair of simple pin bone tweezers, I removed the tiny, throat ticklers from the thicker, meaty loins of the trout. When the filets are totally clean, they can be lightly oiled and dusted with kosher salt and pepper or your favorite rub.

Ingredients for the pan sauce were pretty straightforward, and since this is a fast grill, it’ best to get them ready in advance. It’s as easy as unsalted butter, white wine, lemon juice, sundried tomatoes, capers, and parsley.

It’s time to gather around a screamin’ hot grill and cast iron skillet with all the necessary players.

Start the trout flesh side down in the preheated cast iron skillet, leaving the filets to hiss and sizzle for about 1 1/2 minutes.

Do the same with the flip side, skin side down for about another 1 1/2 minutes, which gives you the chance to whistle that Andy Griffith theme song one more time. Go on, no one’s watching. The trout is lookin’ pretty good already, but its gonna get a whole lot better shortly.

Remove the trout and set them aside with the same grace that you used to net them out of the river. They’re fragile cargo. Move the cast iron skillet away from the direct heat and add the butter, letting it cook until it just starts to brown. Toss in the sundried tomatoes, capers, and parsley and stir continuously for about 30 seconds or so to get everything incorporated with the browned butter. Stir in the white wine and lemon juice and cook for about a minute, deglazing any bits that are stuck in the pan.

Now take a breather and let the sauce simmer, smoke and reduce in the pan, transforming into a beautiful pan sauce for your trout. Stir it around and get it to the consistency you want. This won’t take long.

Catch those trout filets for the second time and nestle them into the pan with the sauce, or just pour all of this deliciousness over the fish while they’re on the plate. Myself, I took the nestled in the pan route just because I’m always a fan of a more rustic looking presentation. And it’s easier this way, OK? OK.

I’m a fan of trout grilled whole, but this Grilled Trout In Brown Butter White Wine Sauce With Capers And Sundried Tomatoes is a keeper. With about thirty minutes total, a little prep and a plan, you can add additional flavor to your favorite grilled foods, enough to make those who eat it say those three magic words that you always like to hear.


Because Life Is Better Wood Fired

Grilled Trout In Brown Butter White Wine Sauce With Capers And Sundried Tomatoes

Chris Lilly
Course Main Course
Cuisine American
Servings 2


  • Barbecue Grill
  • Hardwood Charcoal and Wood Smoking Chunks, if Desired
  • Cast Iron Pan


  • 2 filets Trout or other mild fish Plan on a minimum of 6 ounces per serving
  • 1 Cup White Wine
  • 2 Tbsp Lemon juice
  • 3 Tbsp Unsalted butter
  • 1/4 Cup Sundried Tomatoes
  • 2 Tbsp Capers, rinsed
  • 2 Tbsp Chopped Parsley
  • Kosher Salt and Pepper To Taste


  • See above post for instructions and steps
Keyword Cast Iron Pan Grilled Trout, Grilled Trout, Trout