Sandra This Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter Recipe is a crispy and tender recipe, which is made with fresh lemon and parsley. It’s a straightforward recipe, ready in about 25 minutes of active time.
Bobby Flay Grilled Butterflied Trout Recipe Ingredients
For the Lemon-Parsley Butter:
- 1 stick unsalted butter, at room temperature
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons finely chopped fresh Italian parsley leaves
- Salt and freshly ground pepper
For the Trout:
- Four 1-pound trout without a head, scaled, gutted, and butterflied (skin on)
- Olive oil or canola oil, for brushing
- Kosher salt and freshly ground pepper
- Parsley sprigs, for garnish
- Lemon wedges, for garnish
How To Make Grilled Butterflied Trout with Lemon-Parsley Butter
- Make the Lemon-Parsley Butter: In a small bowl, combine the room temperature butter, lemon zest, lemon juice, and finely chopped parsley. Season with salt and pepper to taste and mix until well combined. Scrape the butter onto a piece of plastic wrap, roll it into a log, and refrigerate for at least 1 hour to firm up.
- Preheat the Grill: Preheat your grill to high heat. Make sure the grates are clean.
- Prepare the Trout: Pat the trout fillets completely dry on both sides with paper towels. Brush both the skin and flesh side of the trout with olive or canola oil and season generously with kosher salt and pepper.
- Grill the Trout: Place the trout skin-side down on the hot, oiled grill grates. Cook for 2-3 minutes until the skin is crispy and the fish releases easily from the grill. Carefully flip the fish with a wide spatula.
- Finish Cooking: Continue to cook on the second side for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve: Remove the trout from the grill and place it on a serving platter. Top each fillet with a generous pat (about 2 tablespoons) of the chilled lemon-parsley butter, allowing it to melt over the hot fish. Garnish with fresh parsley sprigs and serve immediately with lemon wedges on the side.
Recipe Tips
- How do I get crispy trout skin? The most important step is to pat the trout skin completely dry with a paper towel before oiling and seasoning it. A dry surface is the key to achieving a perfectly crispy skin on the grill.
- How do I prevent the fish from sticking to the grill? Make sure your grill is very hot and the grates are clean. Just before placing the fish on the grill, brush the grates lightly with a high-smoke point oil like canola oil. This creates a non-stick surface.
- How do I know when the trout is done? Trout cooks very quickly. It’s done when the flesh turns from translucent to opaque and flakes easily when gently pressed with a fork at its thickest part.
- Why should I make the compound butter ahead of time? Chilling the lemon-parsley butter for at least an hour allows all the fresh flavors to meld together. It also allows the butter to melt slowly over the hot fish, creating a beautiful sauce.
What To Serve With Grilled Trout
This light and fresh fish pairs well with simple, elegant sides.
- Roasted new potatoes with herbs
- Grilled asparagus with a drizzle of olive oil
- A simple rice pilaf
- A fresh green salad with a light vinaigrette
How To Store & Reheat Leftovers
Refrigerate: Let the grilled trout cool completely, then place it in an airtight container. Store in the fridge for up to 2 days. Reheat: For best results, reheat the trout gently in a skillet over low heat with a little butter or oil for 2-3 minutes per side. Avoid the microwave, as it can make the fish rubbery.
Bobby Flay Grilled Butterflied Trout Nutrition Facts
- Serving: 1 trout fillet
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 150mg
- Protein: 36g
- Total Carbohydrate: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Butterflied means the fish has been split open down the belly and the backbone and small bones have been removed, creating two fillets that are still connected by the skin, resembling the shape of a butterfly. This allows it to lay flat for quick and even cooking.
Yes, you can. Preheat your oven to 400°F (200°C). Place the seasoned trout skin-side down on a parchment-lined baking sheet and bake for 8-10 minutes, or until cooked through.
This compound butter is very versatile. Fresh dill, chives, or tarragon would all be delicious substitutes or additions to the parsley.
Try More Recipes:
- Bobby Flay Ginger Beer Margarita Recipe
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
- Bobby Flay Rosemary Bricked Grilled Chicken Recipe
Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter Recipe
Description
A light and elegant meal featuring perfectly grilled, crispy-skinned trout topped with a fresh and zesty lemon-parsley compound butter that melts into a delicious sauce.
Ingredients
For Butter:
Instructions
- First, make the compound butter: Mix the softened butter, lemon zest, lemon juice, parsley, salt, and pepper.
- Roll the butter into a log in plastic wrap and chill for at least 1 hour until firm.
- Preheat a grill to high heat.
- Pat the trout very dry, brush both sides with oil, and season with salt and pepper.
- Grill the trout skin-side down for 2-3 minutes until the skin is crispy.
- Flip carefully and cook for another 3-4 minutes until the fish is opaque and cooked through.
- Serve immediately, topping each hot fillet with a generous slice of the chilled lemon-parsley butter.
Notes
- Patting the trout skin completely dry with a paper towel is the most important step for getting it crispy.
- Ensure your grill grates are clean and well-oiled to prevent the delicate fish skin from sticking.
- The fish is delicate and cooks quickly; don’t overcook it or it will become dry.
- Making the lemon-parsley butter ahead of time allows the flavors to blend for the best result.
