Broiled Trout with Piñon Butter the Editors of Publications International, Ltd.
Makes 4 servings
|4||whole trout (each about 8 ounces), cleaned|
|1/4||cup vegetable oil|
|1/4||cup dry white wine|
|2||tablespoons minced chives|
|2||tablespoons chopped fresh parsley|
|1/8||teaspoon black pepper|
|1/4||cup butter, softened|
|1/4||cup pine nuts, finely chopped|
|1||lemon, cut into wedges|
- Place trout in heavy-duty resealable food storage bag. Whisk oil, wine, chives, parsley, salt and pepper in small bowl. Pour over fish; seal bag. Marinate 30 minutes or refrigerate up to 2 hours, turning bag occasionally to distribute marinade. Combine butter and pine nuts; stir until well blended. Cover; let stand at room temperature until ready to use.
- Preheat broiler; spray broiling pan with nonstick cooking spray. Remove fish from marinade; reserve marinade. Place fish on broiling pan. Broil 4 to 6 inches from heat 4 minutes; turn fish over. Brush with marinade; continue broiling 4 to 6 minutes or until fish turns opaque and just begins to flake. Transfer fish to serving platter. Place a dollop of reserved butter mixture on each fish. Garnish with lemon wedges.
If you prefer to barbecue trout, place fish in a hinged wire broiler and grill, uncovered, 4 to 6 inches above low-glowing coals.
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