Grilled Rosemary Trout With Lemon Butter

1. 1

   In a small bowl, stir together the butter, half the shallot, and the shredded lemon peel.

2. 2

   Sprinkle with salt and coarsely ground pepper.

3. 3

   Set aside.

4. 4

   Rinse fish; pat dry.

5. 5

   Spread each fish open, skin side down.

6. 6

   Rub remaining shallot and rosemary onto fish; sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.

7. 7

   In a charcoal grill, arrange hot coals in bottom of an uncovered grill.

8. 8

   Place a greased 12-inch cast-iron skillet diretctly on coals to preheat.

9. 9

   Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork.

10. 10

    Meanwhile, place tomatoes, cut side up, in skillet next to fish; dot each with 1/4 t of butter mixture.

11. 11

    Grill 5 minutes or until tomatoes are heated through.

12. 12

    Remove skillet and cut each fish in half lengthwise.

13. 13

    In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.