4, 3/4 lb. whole butterflied trout (ask your fishmonger to do it for you)
salt
1 tsp. freshly ground black pepper, plus additional to taste
1 Tbs. olive oil
8 Tbs. (1 stick) unsalted butter
2 Tbs. chopped fresh thyme
2 tsp. finely grated lemon zest
grill basket
Instructions
Remove any small pin bones from fish cavities using a pair of pliers or tweezers. Season the cavity lightly with salt and pepper to taste. Rub the trout all over with the olive oil.
In a small saucepan, melt together the butter,thyme, lemon zest and the 1 tsp. of pepper. Preheat the grill to high.
Working in batches if necessary, place the trout in a grill basket. Transfer basket to the grill. Close the cover and cook turning once halfway through until the flesh is just opaque and flakes when prodded with a fork, 2-3 min per side.
Immediately the trout with melted butter mixture and serve.
Originally Submitted
4/18/2012
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