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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