Broiled Rainbow Trout With Lemon Parsley Brown Butter Sauce

Served roasted trout with side dish
M_a_y_a / Getty Images
Ratings (7)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 6 trout (6 servings)
Nutritional Guidelines (per serving)
256 Calories
18g Fat
1g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 trout (6 servings)
Amount per serving
Calories 256
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 43%
Cholesterol 95mg 32%
Sodium 85mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 22g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.