Grilled trout Brown Lemon Parsley ...

Preparation

Place the butter in a medium saucepan over low heat. Cook until browned butter and makes a nutty smell. Reduce heat and keep warm.

Remove the heads of trout, and place skin side down on lightly greased baking sheets with foil. Lightly brush with a small dab of butter on the surface. Season generously with salt and freshly ground black pepper.

Grilling about 4 inches from heat for 3-5 minutes, or until fish flakes when tested with a fork.

While the fish boil, put the butter over medium heat and whisk in the lemon juice. When the mixture begins to boil, add the parsley, the fire goes out.

If you are willing to serve trout on hot plates with warm brown spoon lemon parsley butter on top. Serve slices of lemon on the side.