Open-Faced Brook Trout

Name: Open-Faced Brook Trout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Chive Butter; 1 lemon, quartered; 4 servings Red Pepper Butter; 4 servings Salt and freshly ground black pepper; 1 kilograms brook trout each), gutted only; 4 teaspoons unsalted butter, softened, for broiling; 4 servings or

You can never have too many main course recipes, so give Open-Faced Brook Trout a try. This recipe makes 4 servings with 583 calories, 71g of protein, and 31g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of brook trout, pepper butter, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Butterfly the trout by splitting each fish through the belly from head to tail.

Ingredients you will need

Fish

Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)

Ingredients you will need

Fish

Equipment you will use

Knife

Rub the flesh with the butter and season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Dry Seasoning Rub

Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes.

Ingredients you will need

Fish

Equipment you will use

Broiler

Serve immediately with lemon wedges or the flavored butter of your choice.

Ingredients you will need

Flavored Butter

Lemon Wedge