Recipe by Coastal Living July 1997

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat the broiler.

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  • Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)

  • Rub the flesh with the butter and season with the salt and pepper.

  • Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter of your choice.

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