2 whole rainbow trout, scaled and head removed
Olive oil
salt, to taste
freshly ground black pepper, to taste
4-6 T. butter, softened
1-2 t. fresh lemon zest
2 T. fresh lemon juice
3 T. finely chopped fresh parsley
Prepare lemon-parsley butter by mixing together butter, lemon zest, lemon juice and fresh parsley. Season with salt and pepper, to taste. Cover and refrigerate at least 1 hour before using
Heat grill to high heat. Brush both sides of fish with olive oil and season with salt and pepper to taste. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter.