Description

Craving a light, flavorful seafood dish that’s ready in under 15 minutes? What if you could create Broiled Trout with Lemon Butter Sauce, featuring tender, flaky trout drizzled with a rich, zesty sauce? This beginner-friendly recipe, inspired by your love for vibrant, savory dishes like Blackened Tuna Steaks with Mango Salsa and Cedar Planked Salmon, delivers a restaurant-quality meal perfect for quick weeknight dinners, date nights, or impressing seafood lovers.

Ingredients

For the Trout

Butter (¼ cup): Creates a rich, toasted sauce and adds moisture to the trout.
Whole Trout (2, 8 oz each, butterflied and deboned): Delicate, mild fish that cooks quickly and absorbs flavors.
Salt (to taste): Enhances the trout’s natural flavor.
Freshly Ground Black Pepper (to taste): Adds a mild, spicy kick.

For the Sauce

Freshly Squeezed Lemon Juice (2 tbsp): Provides bright, tangy acidity to balance the butter.
Chopped Fresh Flat-Leaf Parsley (2 tbsp): Adds fresh, herbaceous notes and color.

Substitutions and Variations

Trout: Swap with salmon, arctic char, or tilapia fillets (broil 3–5 minutes, checking for doneness); use tofu for vegetarian (broil 5–7 minutes).
Butter: Replace with olive oil or vegan butter for dairy-free; use 3 tbsp for a lighter sauce.
Lemon Juice: Substitute with lime juice or white wine vinegar for similar acidity.
Parsley: Use fresh dill, chives, or cilantro for a different herbaceous flavor, inspired by your Mediterranean Chicken Pasta Salad.
Vegetarian/Vegan: Use firm tofu, vegan butter, and vegetable broth (1 tbsp) in the sauce; ensure spices are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure all ingredients are gluten-free certified.
Low-Sodium: Reduce salt to a pinch; add ½ tsp lemon zest for extra flavor.

Optional Additions

Spices: Sprinkle ¼ tsp red pepper flakes or smoked paprika on trout before broiling, inspired by your Amazing Spicy Grilled Shrimp.
Herbs: Add 1 tsp fresh thyme or rosemary to the sauce, echoing your Cedar Planked Salmon.
Garnish: Top with lemon slices or capers, inspired by your Blackened Tuna Steaks with Mango Salsa.

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Instructions

Prepare the Butter:
- Melt ¼ cup butter in a small saucepan over medium-low heat until it smells toasted and turns golden brown, about 1 minute.
- Turn off heat and set aside.
- Tip: Watch closely to avoid burning; butter should have a nutty aroma and light brown color.
Prep the Trout:
- Line a baking sheet with aluminum foil for easy cleanup.
- Place 2 (8 oz) butterflied, deboned trout on the foil, skin sides down, opened flat.
- Drizzle each trout with about ½ tsp melted butter (reserve remaining butter).
- Generously season with salt and freshly ground black pepper to taste.
- Tip: Pat trout dry with paper towels for even browning; ensure deboned for easy eating.
Preheat the Broiler:
- Move an oven rack to 5–6 inches below the heat source.
- Preheat the oven’s broiler on high heat.
- Tip: Position rack accurately to avoid overcooking; preheat fully for consistent heat.
Broil the Trout:
- Broil trout until opaque and barely firm to the touch, 2–3 minutes (internal temperature 135–140°F/57–60°C for medium).
- Remove from oven immediately to prevent overcooking.
- Tip: Check at 2 minutes; trout should flake easily but remain moist.
Finish the Sauce:
- Return the saucepan with remaining melted butter to high heat.
- Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh flat-leaf parsley.
- Bring to a boil, whisking to combine, about 30 seconds.
- Tip: Whisk vigorously for a smooth sauce; adjust lemon juice for desired tanginess.
Serve:
- Place each trout on a plate, skin side down, or transfer to a platter.
- Drizzle generously with the lemon butter sauce.
- Serve hot with sides like roasted asparagus, mashed potatoes (inspired by your Grilled Beef Tenderloin), or a light salad, and a drink like a Chardonnay or sparkling water.
- Garnish with lemon slices or extra parsley (optional) for a vibrant touch.
- Tip: Spoon sauce just before serving to keep trout moist; serve immediately for the best texture.