Grilled Rosemary Trout With Lemon Butter

Bhg dinnertime express

In a small bowl , stir together the butter , half the shallot , and the shredded lemon peel.

Sprinkle with salt and coarsely ground pepper.

Set aside.

Rinse fish.

Pat dry.

Spread each fish open , skin side down.

Rub remaining shallot and rosemary onto fish.

Sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.

In a charcoal grill , arrange hot coals in bottom of an uncovered grill.

Place a greased 12-inch cast-iron skillet diretctly on coals to preheat.

Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork.

Meanwhile , place tomatoes , cut side up , in skillet next to fish.

Dot each with 1 / 4 t of butter mixture.

Grill 5 minutes or until tomatoes are heated through.

Remove skillet and cut each fish in half lengthwise.

In a small saucepan melt the remaining butter mixture.

Serve with fish and tomatoes.

Makes 4 servings.

butter, shallots, lemon peel, trout fillets, fresh rosemary, lemon juice, olive oil, tomatoes