Grilled Butterflied Trout with Lemon-Parsley Butter

  • Level: Intermediate
  • Total: 1 hr 22 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 7 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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, 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 with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

  1. 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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