Mountain Trout with Seabeans and Garlic Aioli Butter Recipe

Lobster Trap happily utilizes local farmers to cMountain Trout healthy seafood recipereate this healthy seafood recipe for Mountain Trout with Seabeans and Garlic Aioli Sauce. The mountain trout filets Executive Chef Tres Hundertmark uses in this recipe are fresh from Sunburst Trout Farms in nearby Canton. The freshness of their product is like pulling the fish right out of the stream yourself.

You can also watch video recipe instruction on your computer, iPod or cellphone. Tres takes us behind the scenes to his kitchen to show how to make this recipe from start to finish. Watch or download the video in your preferred format:

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Mountain Trout ingredients

  • 4 trout fillets
  • Salt and pepper to taste
  • 1/2 lb. seabeans
  • 2 tsp. garlic, minced
  • 1 oz. oil
  • 2 tsp. shallots, minced
  • 1/2 cup White wine
  • 1/4 cup tomato, brunoise
  • 1/2 stick of butter softened

Aioli butter ingredients

  • 1/2 stick of butter softened
  • 6 cloves roasted garlic
  • 1 egg, yolk
  • 1/2 cup Olive oil
  • Juice from half a lemon
  • Salt and pepper to taste


First make the aioli butter. Smash the cloves into a paste with the side of your knife. Whisk in a mixing bowl with the egg yolk. Add lemon juice and salt and pepper. Slowly whisk in the oil, and your product should resemble mayonnaise. Fold in the half stick of soft butter and set aside.

Season trout fillet to your taste with salt and pepper. Place flesh side of trout on a hot grill for 3 minutes. Turn a half a turn and cook 3 minutes more. Flip fish to skin side. Cook 6 to 8 minutes more.

Heat a skillet on the stove and add oil. Add garlic and shallots. Cook for a moment and add seabeans, toss, and add wine. Reduce liquid until almost dry. Remove from heat and toss with soft butter.

Place seabeans on a serving plate and top with grilled trout. Place a dollop of your aioli butter on the fish and serve. Serves 4.

Recipe provided by Lobster Trap, a locally-owned seafood restaurant in downtown Asheville.