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