Grilled Butterflied Trout With Lemon-Parsley Butter

1. 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.

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   Lemon-Parsley Butter:

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   1 stick unsalted butter, at room temperature

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   2 teaspoons finely grated lemon zest

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   2 tablespoons fresh lemon juice

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   3 tablespoons finely chopped fresh Italian parsley leaves

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   Salt and freshly ground pepper

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.