Ingredients
4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
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.
Lemon-Parsley Butter: 1 stick unsalted butter, at room temperature 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper
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.
