WHOLE TROUT WITH LEMON PARS­LEY BUT­TER

Canadian Living - - Main Events -

TEST KITCHEN TIP

To serve whole fish, run thin fil­let­ing knife along spine just be­low head to re­lease flesh. Cut cross­wise into por­tions if fish is large. Us­ing thin, firm, flex­i­ble spat­ula or fish slice and start­ing at thicker (head) end of fish, gen­tly lift flesh away from bones. Flip fish over and re­peat or, us­ing fin­gers, gen­tly pull away spine and bones; cut flesh into por­tions.

MAKES 6 SERV­INGS. HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1½ HOURS

Lemon Pars­ley But­ter Mash to­gether but­ter, pars­ley, lemon zest, lemon juice, salt and pep­per. Scrape into shal­low serv­ing dish, smooth­ing top; re­frig­er­ate un­til firm, about 1 hour. (Or scrape onto plas­tic wrap, shape into 1-inch di­am­e­ter log and wrap tightly; cut chilled but­ter into ½-inch rounds.)

Sprin­kle fish cav­i­ties with half each of the salt and pep­per. Stuff cav­i­ties with lemon slices, pars­ley, and thyme (if us­ing); skewer closed. Sprin­kle out­side of fish with re­main­ing salt and pep­per.

Place on greased grill over medium-high heat; close lid and grill, turn­ing once, un­til fish flakes eas­ily, about 10 min­utes per inch of thick­ness. Trans­fer to plat­ter. Serve with Lemon Pars­ley But­ter.

PER SERV­ING

about 210 cal, 20 g pro, 14 g to­tal fat (7 g sat. fat), 3 g carb, 1 g fi­bre, 75 mg chol, 425 mg sodium. % RDI: 8% cal­cium, 6% iron, 18% vit A, 40% vit C, 13% fo­late.

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