Grilled Rosemary Trout with Lemon Butter

Ingredients

4 tsp. Butter (softened)
¼ tsp. Kosher Salt
1 tbsp. finely chopped Shallots or Onion
1 tsp. finely chopped Lemon Peel
½ tsp. Castella Butcher Ground Black Pepper
2 fresh Rainbow Trout, pan-dressed and boned (8 to 10 ounces each)
1 tbsp. Castella Rosemary Leaves
1 tbsp. Castella Lemon Juice
2 tsp. Aegean Extra Virgin Olive Oil
2 medium Tomatoes, halved crosswise
1 tbsp. snipped fresh Parsley
½ fresh Lemon as garnish (optional)

Method

In a small bowl stir in the butter, half of the shallot or onion, and the lemon peel; sprinkle with kosher salt and Castella Butcher Ground Black Pepper, and then set aside.
Rinse the fish and pat the fillet dry with a paper towel. Spread each fish open and place skin side down. Rub the remaining shallot or onion, and the "Castella" Rosemary Leaves onto the fish. Sprinkle with additional salt and pepper, then drizzle them with "Castella" Lemon Juice and Olive Oil.
Then, grill the fish, skin sides down onto a greased rack of an over covered grill. The heat should be medium coals for 6 to 8 minutes or just until the fish begins to flake easily.

Serves 2 people

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Grilled Rosemary Trout with Lemon Butter

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