Photo: Grilled Butterflied Trout with Lemon-Parsley Butter Recipe
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
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:
- 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
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By Joliereine1
Los Angeles
on May 05, 2013
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That was delicious! I tried it with salmon and red snapper and it was even better.
By Carmen1519
Boston, 31
on May 01, 2013
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Sooo tasty and easy to make. My almost 3 year old ate an entire fillet and say "Mommy, that was a very good meal, thank you"!
By jarubright_5109911
new orleans, LA
on March 22, 2013
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So easy and delicious! I broiled the fish instead of grilling for about 6 minutes skin side down. Turned out great.
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