Grilled Rainbow Trout With Parsley And Lemon Butter
|Butter/Margarine||4 Tablespoon (At Room Temperature)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Lemon zest||1 Teaspoon|
|Rainbow trout||16 Ounce (2 In Number, 8 Ounce Each')|
|Margarine/Butter||2 Tablespoon, melted|
|Peanut oil/Butter||1 Tablespoon|
|Lemon||1 , thinly sliced|
|Garlic powder||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
To make parsley and lemon butter, soften butter in a bowl, using the back of a spoon or a food processor fitted with steel blade.
Mix in parsley and lemon zest.
Spoon flavored butter into a small bowl or crock.
Cover and set aside.
Serve at room temperature.
Wash trout and pat dry with paper towels.
Combine butter, oil, salt, pepper, garlic powder, and thyme.
Brush fish with seasoned butter.
Slide lemon slices and sprigs of parsley into the cavity of the fish.
Preheat stovetop grill.
Cook trout over medium-high heat for about 1 minute on each side.
Turn trout and cover with the grill lid.
Continue grilling, covered, until fish is cooked, about 2 minutes longer.
When done, fish will flake easily when prodded with a fork.
Place 1 trout on each plate.
Serving size: Complete recipe
Calories 1478 Calories from Fat 1049
% Daily Value*
Total Fat 118 g181.8%
Saturated Fat 42.9 g214.6%
Trans Fat 0 g
Cholesterol 392.1 mg130.7%
Sodium 760.4 mg31.7%
Total Carbohydrates 10 g3.4%
Dietary Fiber 4.5 g18.1%
Sugars 0.8 g
Protein 97 g193%
Vitamin A 91.2% Vitamin C 134.1%
Calcium 30.5% Iron 56%
*Based on a 2000 Calorie diet