Adapted from Bobby Flay and The Food Network
~from Savoring Time in the Kitchen
Serves: 4 servings
4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
If possibly, place a large cast-iron griddle on the grates of your grill with the flat side up. Spray the griddle with non-stick cooking spray. Heat the grill to medium high to high depending on how hot your grill gets. I prefer medium high on ours.
Brush the trout fillets on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 2-3 minutes longer. Remove from the grill and top each with 1 tablespoon of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Lemon-Parsley Butter:
4-6 tablespoons of unsalted butter, at room temperature (can be microwaved to soften)
1-2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper