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Whole Grilled Trout with Lemon Parsley Butter

By The Canadian Living Test Kitchen

Tested till perfect

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Whole Grilled Trout with Lemon Parsley Butter

This recipe makes 6 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 2 whole trouts, cleaned, (about 1 lb/500 g each)
  • 1-1/2 tsp sea salt or salt
  • 1/2 tsp pepper
  • 1 lemon, sliced
  • 1/2 bunch parsley
  • 1 bunch thyme
  • Lemon Parsley Butter:
  • 1/4 cup unsalted butter, softened
  • 1 tbsp chopped fresh parsley
  • 2 tsp grated lemon rind
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 pinch 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.

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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