Grilled Lake Trout
- Active Time 25m
- Total Time 25m
Cooking.com Tip: The quality of fresh trout is so pure and delicious that very minimal embellishment is necessary. A handful of wood chips added to your coals lends a simple backdrop of smoky flavor to the trout. A sprig of rosemary provides a slight aromatic addition.
- Six 12-ounce trout, cleaned, head and tail intact
- 6 tablespoons butter, cut into small pieces, divided
- 6 fresh rosemary sprigs
Prepare the barbecue (medium-high heat). Rinse the trout inside and out; pat dry with paper towels. Sprinkle the fish cavities with salt and pepper. Fill the cavities with 4 tablespoons butter, dividing evenly. Place 1 rosemary sprig in each fish cavity. Spread the remaining 2 tablespoons butter over the outside of the fish.
Grill the fish until opaque near the center of the backbone, and the skin is crisp, about 8 minutes per side. Transfer the trout to a platter. Serve with lemon wedges.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
505 calories; 22g total fat; 211mg cholesterol; 120mg sodium; 0g carbohydrates; 0g fiber; 71g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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