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Grilled Lake Trout

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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 6 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
6 fresh rosemary sprigs

lemon wedges
Prepare barbecue (medium-high heat). Rinse trout inside and out; pat dry with paper towels. Sprinkle fish cavities with salt and pepper. Fill cavities with 4 tablespoons butter, dividing evenly. Place 1 rosemary sprig in each fish cavity. Spread remaining 2 tablespoons butter over outside of fish.

Grill fish until opaque near center backbone, and skin is crisp, about 8 minutes per side. Transfer trout to platter. Serve with lemon wedges.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 505
Fat. Total: 22g
Protein: 71g
Cholesterol: 211mg
Sodium: 120mg
% Cal. from Fat: 39%
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