Broiled Rainbow Trout With Lemon Parsley Brown Butter Sauce
Try our easy broiled rainbow trout recipe with a classic lemon parsley brown butter sauce, perfect with the mild-flavored trout.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6whole boneless rainbow trout
- Dash salt, or to taste
- Dash freshly ground black pepper, or to taste
- 3ounces (6 tablespoons) unsalted butter
- 3tablespoons freshly squeezed lemon juice
- ¼cup chopped fresh parsley
- Lemon wedges, for garnish
Instructions
Step 1
Place the butter in a saucepan over medium-low heat. Cook until the butter turns a golden brown color and takes on a nutty aroma. Reduce heat to very low and keep warm.Step 2
Remove the heads from the trout, and place skin-side down on lightly greased foil-lined baking sheets. Lightly brush a little of the browned butter over the surface. Season generously with salt and fresh ground black pepper.Step 3
Broil about 4 inches from the flame for about 3 to 5 minutes, or until fish flakes when tested with a fork. While the fish is cooking, turn the butter up to medium heat and whisk in the lemon juice. As soon as the mixture comes to a boil, add the parsley, and turn off the heat.Step 4
When ready, serve the trout on warm plates with the hot lemon parsley brown butter spooned over the top. Serve lemon wedges on the side.