Open-Faced Brook Trout

1. 1

   Preheat the broiler.

2. 2

   Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)

3. 3

   Rub the flesh with the butter and season with the salt and pepper.

4. 4

   Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.