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.

2. 2

   Lemon-Parsley Butter:

3. 3

   1 stick unsalted butter, at room temperature

4. 4

   2 teaspoons finely grated lemon zest

5. 5

   2 tablespoons fresh lemon juice

6. 6

   3 tablespoons finely chopped fresh Italian parsley leaves

7. 7

   Salt and freshly ground pepper

8. 8

   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.