Grilled Trout With Cashew And Garlic Butter

1. 1

   Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.

2. 2

   Brush the fish lightly with oil, and season with salt and pepper both inside and out.

3. 3

   Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.

4. 4

   Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.

5. 5

   Add the lemon juice with more salt and pepper to taste and heat through.

6. 6

   Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

* Per serving · 4 servings · Values may vary.