Grilled Rosemary Trout With Lemon Butter
- Ready In:
- 21mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 19.71 ml butter, softened
- 14.79 ml finely chopped shallots or 14.79 ml onion
- 4.92 ml finely shredded lemon peel
- 2 fresh rainbow trout fillets, deboned
- 14.79 ml snipped fresh rosemary
- 14.79 ml lemon juice
- 9.85 ml olive oil
- 2 medium tomatoes, halved crosswise
directions
- In a small bowl, stir together the butter, half the shallot, and the shredded lemon peel. Sprinkle with salt and coarsely ground pepper. Set aside.
- Rinse fish; pat dry. Spread each fish open, skin side down. Rub remaining shallot and rosemary onto fish; sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.
- In a charcoal grill, arrange hot coals in bottom of an uncovered grill. Place a greased 12-inch cast-iron skillet diretctly on coals to preheat. Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork. Meanwhile, place tomatoes, cut side up, in skillet next to fish; dot each with 1/4 t of butter mixture. Grill 5 minutes or until tomatoes are heated through.
- Remove skillet and cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Makes 4 servings.
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RECIPE SUBMITTED BY
Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.