Ingredients
- 1 pound trout fish (2 whole trout, cleaned, 1/2 pound each)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 lemon, whole (sliced)
- 1/2 cup parsley, chopped (fresh)
- 1/4 cup thyme, chopped (fresh, or 1/2 teaspoon dried thyme)
- FOR LEMON PARSLEY BUTTER
- 1/4 cup unsalted butter (softened)
- 1 tablespoon parsley, chopped (fresh)
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
How to Make
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FOR THE LEMON PARSLEY BUTTER
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Step 1: In a small bowl, mash butter, parsley, lemon zest and juice, salt and pepper. Scrape into 1 inch diameter log and wrap tightly; refridgerate until firm, about an hour.
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FOR THE TROUT FISH
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Step 2: Sprinkle trout cavities with half each of the salt and pepper. Stuff the cavities with lemon slices, parsley and thyme,and one slice of the butter; skewer closed and sprinkle fish with remaining salt and pepper; place a lemon slice on top of each trout.
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Step 3: Place fish on a well greased grill (or grill pan - use a lid), over medium high heat, close lid and grill, turning once, until fish flakes easily when tested, about 10 to 15 minutes depending on thickness of fish. (Can be baked in the oven - line a cookie sheet with tin foil and spray with veggie spray.) Remove to platter. Slice butter into half inch thick rounds and serve on fish.
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Step 4: Serve whole or run knife along backbone to cut throough skin; pull off skin, then ease knife along between flesh and the bone on the top side, pull centre bone carefully out.
Tips & Variations
- Grill pan or outside grill or foil lined cookie sheet if doing in the oven.
We hope you enjoy this recipe!
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