Whole Grilled Trout with Lemon Parsley Butter
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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.
Servings: 6
Ingredients:
Whole Grilled Trout with Lemon Parsley Butter
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 210 |
| pro | 20 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 75 mg |
| sodium | 425 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 18% |
| vit C | 40% |
| folate | 13% |
Suggested Recipes
-
2 whole trout (about 1 lb/500 g each), cleaned
1-1/2 tsp (7 mL) sea salt or salt
1/2 tsp (2 mL) pepper
1 lemon, sliced
Half bunch parsley
1 bunch thyme (optional)
lemon parsley Butter:
1/4 cup (50 mL) unsalted butter, softened
1 tbsp (15 mL) chopped fresh parsley
2 tsp (10 mL) grated lemon rind
1 tsp (5 mL) lemon juice
Pinch each salt and pepper
Preparation:
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.
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.
Additional Information
- Tip: To serve fish, run knife along backbone to cut through skin; pull off skin, then ease knife along between flesh and bone on top side. Ease off top fillet; cut into portions. Turn fish and repeat.
Source
Canadian Living Magazine: July 2008
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