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Trout: Ashford Castle Trout

Source of Recipe


John Owen






List of Ingredients



• 4 butterflied trout fillets
  
• Salt, pepper
  
• 1/3 cup butter
  
• 1-1/2 tsp Worcestershire sauce
  
• 1-1/2 tsp lemon juice
  
• Dash of Tabasco
  
• 1/4 tsp garlic powder
  
• 1/3 cup chopped parsley
  






Instructions



1. Preheat your oven broiler. Cover a large baking pan with aluminum foil. Lay out the butterflied trout fillets, skin side down.
   
   
2. In a small saucepan, melt the butter and add the Worcestershire sauce, lemon juice, Tabasco and garlic powder. Pour this mess over the fillets.
   
   
3. Shove the pan under the broiler and cook the fillets until they are golden brown on top and can be flaked with a fork, probably about 6 minutes.
   
   Serves 2 to 4