prep time: 15 minutes
cook time: 7 minutes
1 stick unsalted butter - at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped parsley
4 1-pound trout without head, scaled, gutted and butterflied (skin on)
parsley sprigs (garnish)
lemon wedges (garnish)
1. combine butter, lemon zest, lemon juice, parsley and salt and pepper to taste. set aside.
1. 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 - 3 minutes. carefully turn each fish over and continue cooking until just cooked through, 3 - 4 minutes longer. remove from the grill and top each with 2 tablespoons of lemon-parsley butter. garnish with parsley and lemon wedges.
- food network