WHOLE TROUT WITH LEMON PARSLEY BUTTER

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.