Ingredients

• Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
• Olive oil or canola oil
• Kosher salt and freshly ground pepper
• Lemon-Parsley Butter, recipe follows
• Parsley sprigs, for garnish
• Lemon wedges, for garnish
• 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

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Instructions

1. Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
2. Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.