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
- Credits : Canadian Living Magazine: July 2008
Ingredients
Lemon Parsley Butter:
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
- Folate 13.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 40.0
