Grilled Butterflied Trout with Lemon-Parsley Butter

Total Time:
1 hr 22 min
Prep:
15 min
Inactive:
1 hr
Cook:
7 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
  • Olive oil or canola oil
  • Salt and freshly ground pepper
  • Lemon-Parsley Butter, recipe follows
  • Parsley sprigs, for garnish
  • Lemon wedges, for garnish
  • Lemon-Parsley Butter:
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • Salt and freshly ground pepper
Directions

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.


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