Broiled Trout Fillets



4 servings

Recipe from

Oxmoor House


8 freshwater trout fillets (about 1 3/4 pounds)
1 teaspoon salt
Dash of pepper
Dash of red pepper
1/2 cup butter or margarine, melted
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
Fresh parsley sprigs
Lemon slices


Rinse fish thoroughly in cold water; pat dry. Place skin side up in an aluminum foil-lined shallow baking pan; sprinkle with salt and pepper. Combine butter, lemon juice, and Worcestershire sauce; pour over fish.

Broil 4 to 5 inches from heating element 10 minutes or until fish flakes easily when tested with a fork; do not turn. Transfer fish to a serving platter. Garnish with parsley and lemon.