Rosemary Trout with Lemon Butter Recipe
Rosemary Trout with Lemon Butter
I like to cook fish for a meal at least once or twice a week for healthy diet but mostly because it’s easy and fast to make. I usually like to make extra tomatoes because they taste so good just to have few. They are oh so yummy~
For 4 Servings
2 8- to 10-ounce fresh dressed, boned rainbow trout or other dressed fish
1 tablespoon snipped fresh rosemary
1 tablespoon finely chopped shallot (or red onion)
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 teaspoons olive oil
4 teaspoons butter, softened
2 medium tomatoes, halved crosswise
1 tablespoon snipped fresh parsley
Try to use fresh fish right out of the grocery for better taste. Rinse fish; pat dry with paper towel, spread each fish open. Skin side down. Rub the rosemary and half of the shallot over fish; sprinkle with salt and black pepper. Drizzle with the lemon juice and oil. Set aside
For lemon butter, in a small bowl stir together the remaining shallot, the lemon peel, and butter sprinkle with salt and black pepper. Dot each tomato half with ¼ teaspoon of the butter mixture.
For a charcoal grill, grill fish, skin sides down, and tomatoes on the greased rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork and tomatoes are heated through allow 6 to 9 minutes for fish and about 5 minutes for tomatoes (For a gas grill, preheat grill. Reduce heat to medium. Place fish, skin side down, and tomatoes on greased grill rack over heat. Cover and grill as above)
To serve, in a small saucepan melt remaining butter mixture. Cut each fish in half lengthwise; sprinkle with parsley. Drizzle butter mixture over fish and tomatoes
TIP: White wine always go well with any fish meal. Instead of a salad to start of, try hot soup for a change. I like to serve tomato basil soup with this meal. Too much tomato in one meal you say? I like tomatoes. You can find a good deal at a farmer's market where they're fresh and juicy.
Rosemary Trout with Lemon Butter
I like to cook fish for a meal at least once or twice a week for healthy diet but mostly because it’s easy and fast to make. I usually like to make extra tomatoes because they taste so good just to have few. They are oh so yummy~
For 4 Servings
2 8- to 10-ounce fresh dressed, boned rainbow trout or other dressed fish
1 tablespoon snipped fresh rosemary
1 tablespoon finely chopped shallot (or red onion)
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 teaspoons olive oil
4 teaspoons butter, softened
2 medium tomatoes, halved crosswise
1 tablespoon snipped fresh parsley
Try to use fresh fish right out of the grocery for better taste. Rinse fish; pat dry with paper towel, spread each fish open. Skin side down. Rub the rosemary and half of the shallot over fish; sprinkle with salt and black pepper. Drizzle with the lemon juice and oil. Set aside
For lemon butter, in a small bowl stir together the remaining shallot, the lemon peel, and butter sprinkle with salt and black pepper. Dot each tomato half with ¼ teaspoon of the butter mixture.
For a charcoal grill, grill fish, skin sides down, and tomatoes on the greased rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork and tomatoes are heated through allow 6 to 9 minutes for fish and about 5 minutes for tomatoes (For a gas grill, preheat grill. Reduce heat to medium. Place fish, skin side down, and tomatoes on greased grill rack over heat. Cover and grill as above)
To serve, in a small saucepan melt remaining butter mixture. Cut each fish in half lengthwise; sprinkle with parsley. Drizzle butter mixture over fish and tomatoes
TIP: White wine always go well with any fish meal. Instead of a salad to start of, try hot soup for a change. I like to serve tomato basil soup with this meal. Too much tomato in one meal you say? I like tomatoes. You can find a good deal at a farmer's market where they're fresh and juicy.
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