Rosemary Trout with Lemon Butter

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 2 count tomatoes
  • 4 teaspoon butter
  • 1 teaspoon lemon peel
  • 1 tablespoon fresh parsley
  • 2 teaspoon olive oil
  • 1 tablespoon shallot or onion
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh rosemary
  • 16 ounce trout Rainbow


    1. Thaw fish, if frozen. Rinse fish; pat dry. Spread each fish open, skin side down. Rub the rosemary and half of the shallot over fish; sprinkle with salt and pepper. Drizzle with the lemon juice and olive oil.
    2. For lemon butter, in a small bowl stir together the remaining chopped shallot, the lemon peel, and butter. Sprinkle with salt and pepper.
    3. Halve tomatoes crosswise. Dot each tomato half with 1/4 teaspoon of the butter mixture.
    4. For a charcoal grill, grill fish, skin side down, and tomatoes on the greased rack of an uncovered grill directly over medium coals until fish flakes with a fork and tomatoes are heated through. Allow 6 to 9 minutes for fish and about 5 minutes for tomatoes.
    5. 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.


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