Ingredients and Weight:
- 8 whole rainbow trout (1 pound each), gutted and scaled
- 1 cup melted unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat grill to medium-high heat.
- Pat trout dry with paper towels.
- In a small bowl, combine melted butter, parsley, dill, chives, lemon juice, lemon zest, salt, and pepper.
- Brush trout with butter mixture.
- Grill trout for 5-7 minutes per side, or until cooked through.
- Serve immediately with lemon wedges.
Nutritional Information:
- Per serving: 300 calories, 15g fat, 25g protein, 10g carbohydrates
Dish Characteristics:
- Flaky, moist trout
- Savory, buttery flavor
- Bright and herbaceous
- Perfect for a summer barbecue or special occasion
User Comments:
- "This trout was absolutely delicious! The lemon-herb butter was the perfect complement to the fish."
- "I'm not a big fish fan, but this dish was even enjoyable for me. The herbs and lemon added a lot of depth of flavor."
- "This is now my go-to trout recipe. It's so easy to make and always turns out perfectly."
Special Precautions and Tips:
- Make sure the grill is hot enough before grilling the trout. This will help prevent the fish from sticking.
- Don't overcook the trout, or it will become dry and tough.
- If you don't have a grill, you can also bake the trout at 400°F (200°C) for 20-25 minutes.
