Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter

This grilled butterflied trout is crispy on the outside and tender inside, topped with a flavorful lemon-parsley butter. It’s fresh, light, and perfect for an easy meal. Serve with lemon wedges for a bright, zesty finish!

Ingredients Needed:

• Four 1-pound trout without a head, scaled, gutted, and butterflied (skin on)
• Olive oil or canola oil
• Kosher salt and freshly ground pepper
• Lemon-Parsley Butter
• Parsley sprigs, for garnish
• Lemon wedges, for garnish

Lemon-Parsley Butter:

• 1 stick unsalted butter, at room temperature
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh Italian parsley leaves
• Salt and freshly ground pepper

How To Make Grilled Butterflied Trout with Lemon-Parsley Butter?

1. Heat the Grill: Preheat your grill to high heat.
2. Prepare the Trout: Brush both sides of the trout with oil and season with salt and pepper.
3. Grill the Trout: Place the trout skin-side down on the grill and cook for 2-3 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes until fully cooked.
4. Make the Lemon-Parsley Butter: Mix butter, lemon zest, lemon juice, and parsley in a bowl. Season with salt and pepper, then refrigerate for at least 1 hour before using.
5. Serve: Remove the trout from the grill, place on a plate, and top each with 2 tablespoons of Lemon-Parsley Butter. Garnish with parsley and lemon wedges.

Recipe Tips:

• Pat the Trout Dry Before Cooking: Before brushing with oil, use a paper towel to dry the fish. This helps the skin crisp up nicely on the grill.
• Oil the Grill Grates Well: To prevent the trout from sticking, lightly brush the grill grates with oil before placing the fish on. This ensures easy flipping and clean grill marks.
• Don’t Overcook the Trout: Fish cooks fast! Check for doneness by pressing the thickest part with a fork—it should flake easily but still be moist inside.
• Let the Butter Rest Before Using: For the best flavor, make the lemon-parsley butter ahead of time and let it chill for at least an hour. This allows the flavors to blend perfectly.
• Flip the Fish Gently: Trout is delicate, so use a wide spatula to flip it carefully. If the skin sticks, wait a little longer—it will naturally release when it’s ready.

How To Store & Reheat Leftovers?

• Refrigerate: Let the grilled trout cool down first. Then, put it in a sealed container and keep it in the fridge for up to 2 days.
• Reheat: Heat a pan over low heat and add a little oil or butter. Warm the trout for 2-3 minutes on each side until heated through. Avoid high heat to prevent it from drying out.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 150mg
• Potassium: 500mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 36g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Shrimp​
• Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri
• Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette

Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: G Grilled Butterflied Trout with Lemon-Parsley Butter

Difficulty:BeginnerPrep time: 10 minutesCook time: 7 minutesRest time:1 hour Total time: 17 minutesServings:4 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

This grilled butterflied trout is crispy on the outside and tender inside, topped with a flavorful lemon-parsley butter. It’s fresh, light, and perfect for an easy meal. Serve with lemon wedges for a bright, zesty finish!

Ingredients

• Four 1-pound trout without a head, scaled, gutted, and butterflied (skin on)
• Olive oil or canola oil
• Kosher salt and freshly ground pepper
• Lemon-Parsley Butter
• Parsley sprigs, for garnish
• Lemon wedges, for garnish

Lemon-Parsley Butter:

• 1 stick unsalted butter, at room temperature
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh Italian parsley leaves
• Salt and freshly ground pepper

Instructions

1. Heat the Grill: Preheat your grill to high heat.
2. Prepare the Trout: Brush both sides of the trout with oil and season with salt and pepper.
3. Grill the Trout: Place the trout skin-side down on the grill and cook for 2-3 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes until fully cooked.
4. Make the Lemon-Parsley Butter: Mix butter, lemon zest, lemon juice, and parsley in a bowl. Season with salt and pepper, then refrigerate for at least 1 hour before using.
5. Serve: Remove the trout from the grill, place on a plate, and top each with 2 tablespoons of Lemon-Parsley Butter. Garnish with parsley and lemon wedges.

Notes

• Pat the Trout Dry Before Cooking: Before brushing with oil, use a paper towel to dry the fish. This helps the skin crisp up nicely on the grill.
• Oil the Grill Grates Well: To prevent the trout from sticking, lightly brush the grill grates with oil before placing the fish on. This ensures easy flipping and clean grill marks.
• Don’t Overcook the Trout: Fish cooks fast! Check for doneness by pressing the thickest part with a fork—it should flake easily but still be moist inside.
• Let the Butter Rest Before Using: For the best flavor, make the lemon-parsley butter ahead of time and let it chill for at least an hour. This allows the flavors to blend perfectly.
• Flip the Fish Gently: Trout is delicate, so use a wide spatula to flip it carefully. If the skin sticks, wait a little longer—it will naturally release when it’s ready.

Keywords:Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter