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 susan.kilduff_8...
east greenwich, RI
on October 07, 2011
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Add this to your collection of seafood recipes. Delish! and Extremely easy.
By I LUV PASTA
New Jersey
on July 21, 2011
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OMG. I am not the biggest fan of fish but this just MELTED in my mouth. I loved it. Devoured my piece and so did my mother! Just like how fish would taste in a fancy restaurant. I bet the Lemon Parsley Butter would go great on any fish. SO GOOD. Bobby, you are the man!!
By TFBarakis
Houston
on May 21, 2011
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This recipe was extremely simple and delicious. I made the entire batch of the compound butter, but used only half and froze the rest for another time. I served it with grilled fingerling potatoes that found their way into the butter on the plate and were fabulous that way. Add grilled asapargus and tomatoes and you have a great, simple outdoor meal.
Read all 19 reviews