Grilled Butterflied Trout with Lemon-Parsley Butter

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Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)

Olive oil or canola oil

Kosher 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