Grilled Rosemary Trout with Lemon

4 tsp butter, softened
1 tsp finely shredded lemon peel
1 Tbs finely chopped shallots or onions
2 fresh rainbow trout, pan dressed and boned
(fish should be about 8 to 10 oz each)
1 Tbs snipped fresh rosemary
1 Tbs lemon juice
2 tsp olive oil
2 medium tomatoes, halved crosswise
1 Tbs snipped fresh parsley

1 In a small bowl stir together the butter, lemon peel and half the shallots, season with salt and pepper. Set aside. Rinse fish, pat dry. Spread each fish open. Place fish skin sides down. Rub remaining shallots and the rosemary onto fish. Sprinkle with additional salt and pepper and drizzle with lemon juice and oil. Grill fish, skin sides down, on the lightly greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.

2 Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with ¼ teaspoon of the butter mixture. Grill for 5 minutes or until tomatoes are heated through. Remove fish and tomatoes from the grill. Cut each fish in half lengthwise. In a small saucepan melt remaining butter mixture, serve with fish and tomatoes. Sprinkle fish with parsley. Note: A pan-dressed fish has the scales and internal organs removed,. Often the head, fins and tail also have been removed. This can also be done to filets or done in the oven.

Servings: 4


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