Grilled Rosemary Trout With Lemon Butter

BHG Dinnertime Express

• Ready In: 21 mins
• Serves: 4

Ingredients

• 4  teaspoons butter, softened
• 1  tablespoon  finely chopped shallots or 1  tablespoon onion
• 1  teaspoon  finely shredded lemon peel
• 2  fresh rainbow trout fillets, deboned
• 1  tablespoon  snipped fresh rosemary
• 1  tablespoon lemon juice
• 2  teaspoons olive oil
• 2  medium tomatoes, halved crosswise

Directions

1. 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.
2. 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.
3. 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.
4. 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.