Grilled Butterflied Trout with Lemon-Parsley Butter

Name: Grilled Butterflied Trout with Lemon-Parsley Butter
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Olive oil or canola oil; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 4 servings Lemon wedges, for garnish; 2 teaspoons finely grated lemon zest; 1 sprig Parsley , for garnish; 3 Tbsps finely chopped fresh Italian parsley leaves; 4 servings Salt and freshly ground pepper; 2 kilograms trout without head, scaled, gutted, and butterflied (skin on); 1 stick unsalted butter, at room temperature

Grilled Butterflied Trout with Lemon-Parsley Butter is a gluten free, fodmap friendly, and pescatarian main course. This recipe serves 4. One portion of this dish contains around 95g of protein, 67g of fat, and a total of 1003 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 22 minutes. If you have salt and pepper, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat grill to high.

Equipment you will use

Grill

Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer.

Ingredients you will need

Salt And Pepper