Whole Grilled Trout with Lemon Parsley Butter

Whole Grilled Trout with Lemon Parsley Butter Author: Canadian Living Credits: Whole Grilled Trout with Lemon Parsley Butter

Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.

  • Portion size 6 servings

Ingredients

  • 2 whole trout cleaned, (about 1 lb/500 g each)
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon sliced
  • 1/2 bunch parsley
  • 1 bunch thyme
Lemon Parsley Butter:
  • 1/4 cup unsalted butter softened
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1 pinch pepper

Method

Lemon Parsley Butter: In small bowl, mash butter, parsley, lemon rind and juice, salt and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Sprinkle trout cavities with half each of the salt and pepper. Stuff cavities with lemon slices, parsley, and thyme (if using); skewer closed. Sprinkle fish with remaining salt and pepper.

Place on well-greased grill over medium high heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes per inch (2.5 cm) of thickness. Remove to platter.

Slice butter into 1/2-inch (1 cm) thick rounds and serve with fish.

Nutritional facts Per serving: about

  • Sodium 425 mg
  • Protein 20 g
  • Calories 210.0
  • Total fat 14 g
  • Cholesterol 75 mg
  • Saturated fat 7 g
  • Total carbohydrate 3 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Grilled Trout with Lemon Parsley Butter