One of the simplest of all seafood accompaniments, this classic brown butter sauce is a delight on the mild-flavored trout. This easy broiled rainbow trout recipe is perfect for beginner fish cooks.
- 6 rainbow trout (whole, boneless)
- dash salt (to taste)
- dash pepper (to taste)
- 6 tablespoons unsalted butter
- 3 tablespoons lemon juice (fresh is best)
- 1/4 cup chopped fresh parsley
- Garnish: lemon wedges
- 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.
- 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.
- Broil about 4-inches from the flame for about 3-5 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, turn off the heat.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||0 g|