Grilled Butterflied Trout with Lemon-Parsley Butter

Ingredients

• 4 servings canola oil 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons juice of lemon fresh
• 4 servings lemon wedges for garnish
• 2 teaspoons lemon zest finely grated
• 4 servings parsley sprigs for garnish
• 3 tablespoons parsley leaves fresh italian finely chopped
• 4 servings salt and pepper freshly ground
• 4 pound trout without head (skin on)
• 1 stick butter unsalted at room temperature

Equipment

• bowl
• grill

Directions

1. Heat grill to high.
2. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer.
3. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter.
4. Garnish with parsley sprigs and lemon wedges and serve.
5. Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.