Grilled Butterflied Trout with Lemon-Parsley Butter
|4 (1 pound each)trout; without head, scaled, gutted, and butterflied (skin on)|
|Olive oil; or canola oil|
|Salt ~~amp pepper|
|Parsley; sprigs, for garnish|
|Lemon; wedges, for garnish|
|Lemon-Parsley Butter; Butter|
|1 stickunsalted butter; at room temperature|
|2 teaspoonslemon zest; finely grated|
|2 tablespoonsfresh lemon juice|
|3 tablespoonsItalian parsley; finely chopped|
|Salt and pepper|
Grilled Butterflied Trout with Lemon-Parsley Butter Preparation
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.
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.
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