Grilled Butterflied Trout With Lemon Parsley Butter Recipes

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GRILLED BUTTERFLIED RAINBOW TROUT



Grilled Butterflied Rainbow Trout image

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

Olive oil
1 head escarole, cleaned
2 pounds baby artichokes, cleaned and halved
5 plum tomatoes, halved
5 shallots, halved
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
2 cups flour
Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons aged balsamic vinegar
2 teaspoons very fine grated lemon zest
2 tablespoons minced fresh parsley
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat a grill.
  • Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
  • Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
  • Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BUTTERFLIED TROUT IN LEMON CAPER BUTTER



Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

  • Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
  • Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
  • Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
  • Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

GRILLED FISH WITH LEMON PARSLEY BUTTER



Grilled Fish With Lemon Parsley Butter image

Another great way to serve fish. I have used all different types of white fish so use your favorite.

Provided by mommyoffour

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

nonstick cooking spray
6 tablespoons butter
3 tablespoons parsley, finely chopped
1 teaspoon lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon dried rosemary
6 (6 ounce) white fish fillets (white fish)
3 medium lemons, halved

Steps:

  • Preheat grill to medium-high heat.
  • Coat cold grill rack with cooking spray; place over heat.
  • Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
  • Coat fish with cooking spray; place on grid.
  • Grill, uncovered, 3 minutes.
  • Turn; grill 2 to 3 minutes longer or until opaque in center.
  • To serve, squeeze juice from 1 lemon half evenly over each fillet.
  • Top with equal amounts of parsley mixture.

Nutrition Facts : Calories 268.1, Fat 14, SaturatedFat 7.8, Cholesterol 145.4, Sodium 401.8, Carbohydrate 6, Fiber 2.7, Protein 32.2

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