Servings: 2 servings
Ingredients
- 1 large whole brook trout butterflied
- Salt to taste
- Freshly ground black pepper
- 2 garlic cloves pressed
- ½ tsp fresh lemon juice more to taste
- 1/4 tsp crushed red pepper optional
- 4 tbsp unsalted butter cubed and softened
- 2 tbsp minced chives more for serving
- 1/4 tsp lemon zest
Instructions
- Heat the broiler. Place trout, skin side down, on a rimmed oiled baking sheet. Sprinkle with salt and pepper.
- Mix together garlic, lemon juice, lemon zest, crushed red pepper, black pepper and salt. Add softened butter and chives and mash or process until well mixed. There will be more than enough butter, you can 1/2 it or you can freeze the leftovers to use at another time. (It's a delish butter that you can use on many things.)
- Broil trout until just opaque, 4- 6 minutes depending upon your broiler.
- Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and a little more lemon juice if you like.
Notes
This recipe is designed for using Harbor Fish Market's Micmac Farms farm raised brook trout which ten to be larger than your average brook trout. If you are using smaller trout you will need 2 to serve 2 people.
Tried this recipe?Let us know how it was!