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Grilled Rainbow Trout With Parsley And Lemon Butter

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  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
  Parsley sprigs 4
  Lemon 1 , thinly sliced
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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