Grilled Butterflied Trout

By teachskinner

Ingredients

• Lemon-Parsley Butter:
• 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
• 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

Details

Adapted from foodtv.com

Preparation

Step 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, 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.