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Broiled Trout with Pickle Butter

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Course Main Course, sea food
Cuisine American cuisine, Pacific Northwest
Servings 0

Ingredients
  

  • 4 whole trout cleaned and butterflied, or trout filets
  • 8 tbsp unsalted butter softened
  • 1/2 cup finely diced dill pickles
  • 2 tbsp  fresh minced dill or parsley
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper
  • Vegetable oil.

Instructions
 

  • Preheat your broiler. You may also use a grill or a heavy skillet.
  • In a small bowl, blend the butter with the diced pickles and mustard and season with salt and pepper.
  • Rub the trout with oil and season with salt and pepper. Broil under high heat, skin side up, until the skin is crisp, about three minutes. Turn the fish and broil until just opaque, about three minutes longer.
  • Transfer the trout to plates. Top with the dill pickle butter, sprinkle with fresh dill or parsley and serve with lemon wedges.

Notes

*You can also use wild salmon, halibut, cod, or any fresh fish. Pickles go with almost everything.
Keyword Culinary Fusion, Grilling Techniques, Sustainable Seafood
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