Trout: Open-Faced Brook Trout
Source of Recipe
Coastal Living
List of Ingredients
- 4 brook trout (12 to 14 ounces each), gutted only
- 4 tsp unsalted butter, softened, for broiling
- Salt and freshly ground black pepper
- 1 lemon, quartered; or Red Pepper Butter or Chive Butter
Instructions
- Preheat the broiler.
- Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)
- Rub the flesh with the butter, and season with the salt and pepper.
- Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes.
Serve immediately with lemon wedges or the flavored butter of your choice.
Makes 4 servings.
|
|