Broiled Rainbow Trout With Lemon Parsley Brown Butter Sauce
Broiled rainbow trout is a simple dish featuring mild fish complemented by a rich lemon parsley brown butter sauce.
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Instructions
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Preheat the broiler.
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Melt butter in a saucepan over medium-low heat until it turns golden brown and develops a nutty aroma; reduce heat to low to keep warm.
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Remove trout heads, then place fish skin-side down on greased, foil-lined baking sheets.
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Brush the trout with some brown butter and season generously with salt and pepper.
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Broil the trout 4 inches from the flame for 3 to 5 minutes, or until the fish flakes when tested.
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While the fish cooks, increase butter heat to medium, whisk in lemon juice, and once it boils, add parsley and remove from heat.
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Serve the broiled trout on warm plates with the hot lemon parsley brown butter sauce and lemon wedges.