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.
- Serves: 6 persons
- 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
Step 1Place 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 2Remove 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 3Broil 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 4When ready, serve the trout on warm plates with the hot lemon parsley brown butter spooned over the top. Serve lemon wedges on the side.