Rosemary Trout

• 2 trout, thawed   #42446
• 4 tsp butter, softened   #44125
• 1 tbsp finely chopped shallot or onion
• 1 tsp finely shredded lemon peel
• 1 tbsp snipped fresh rosemary
• 1 tbsp lemon juice  #10262
• 2 tsp olive oil   #13736
• 2 medium tomatoes, halved crosswise
• 1 tbsp snipped fresh parsley

• In a small bowl stir together the butter, half of the shallot or onion, and the lemon peel; sprinkle with salt and coarsely ground pepper.
• Set aside.
• Rinse fish; pat dry with paper towels.
• Spread each fish open and place skin sides down.
• Rub the remaining shallot or onion and the rosemary onto fish.
• Sprinkle with salt and pepper and drizzle with lemon juice and olive oil.
• Grill fish, skin sides down, over medium heat for 6 to 8 minutes or just until fish begins to flake easily.
• Meanwhile, place tomatoes, cut sides up, on grill; dot each with 1/4 teaspoon of the butter mixture.
• Grill tomatoes about 5 minutes or until heated through.
• Remove fish and tomatoes from grill.
• Cut each fish in half lengthwise.
• In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes.
• Sprinkle with parsley