Description
Craving a light, flavorful seafood dish that’s quick enough for a weeknight yet elegant for guests? Broiled Trout with Lemon Butter Sauce delivers tender, flaky trout with a rich, nutty brown butter sauce brightened by lemon and parsley.
Ingredients
This trout dish comes together with just a few ingredients that create a rich, flavorful meal. Here’s what you need and why each matters:
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Butter (¼ cup): Forms the base of the toasted brown butter sauce, adding nutty richness.
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Whole Trout (2, 8 oz each, butterflied and deboned): Delicate, mild fish that cooks quickly and absorbs flavors; butterflied for even cooking.
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Salt and Freshly Ground Black Pepper (to taste): Enhance the trout’s natural flavor.
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Freshly Squeezed Lemon Juice (2 tbsp): Adds bright, tangy acidity to balance the rich butter.
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Chopped Fresh Flat-Leaf Parsley (2 tbsp): Provides fresh, herbaceous flavor and color.
Substitutions and Variations
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Trout: Swap with butterflied mackerel, small salmon fillets, or tilapia; adjust broiling time (3–5 minutes for thinner fish).
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Butter: Use ghee for a nuttier flavor or olive oil for a lighter sauce (skip browning step).
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Lemon Juice: Substitute with lime juice or white wine vinegar for a different acidic note.
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Parsley: Replace with fresh dill, chives, or tarragon for varied herbaceousness.
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Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
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Add-Ins: Include 1 tsp capers or ½ tsp garlic in the sauce for extra depth, or sprinkle with ¼ tsp red pepper flakes for heat.
Instructions
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Brown the Butter:
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Melt ¼ cup butter in a small saucepan over medium-low heat.
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Cook, stirring occasionally, until butter smells toasted and turns golden brown, about 1 minute; watch closely to avoid burning.
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Turn off heat and set aside.
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Beginner Tip: Swirl the pan to ensure even browning; remove from heat as soon as it turns golden to prevent scorching.
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Prepare the Trout:
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Line a baking sheet with aluminum foil for easy cleanup.
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Place 2 (8 oz) butterflied, deboned trout on the foil, opened with skin sides down.
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Drizzle each trout with about ½ tsp of the browned butter and season generously with salt and freshly ground black pepper.
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Beginner Tip: Ask your fishmonger to butterfly and debone the trout; pat fish dry for better seasoning adhesion.
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Preheat the Broiler:
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Move an oven rack to 5–6 inches below the heat source.
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Preheat the oven’s broiler on high heat.
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Beginner Tip: Ensure the rack is positioned correctly to avoid burning; preheat for 3–5 minutes for consistent heat.
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Broil the Trout:
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Place the baking sheet under the broiler and cook until trout is opaque and barely firm to the touch, 2–3 minutes.
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Remove from oven immediately to prevent overcooking.
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Beginner Tip: Check at 2 minutes; trout should flake easily but remain moist. Thinner fish may cook faster.
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Make the Lemon Butter Sauce:
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Return the pan of remaining browned butter to high heat.
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Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh flat-leaf parsley.
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Bring to a boil, whisking to combine, about 30 seconds.
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Beginner Tip: Whisk vigorously to emulsify the sauce; add lemon juice slowly to prevent curdling.
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Serve:
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Transfer trout to plates, keeping them open or folding gently for presentation.
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Drizzle each trout with the warm lemon butter sauce.
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Serve immediately, optionally garnished with lemon slices or extra parsley.
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Beginner Tip: Spoon sauce generously over fish; serve with lemon wedges for extra zest if desired.
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Cooking Tips
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Trout Prep: Ensure trout is fully deboned; check for pin bones with your fingers and remove with tweezers if needed.
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Butter Browning: Use a light-colored saucepan to monitor butter color; stop cooking when it smells nutty and looks golden.
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Broiling: Position trout close to the broiler for quick cooking but watch closely to avoid charring; foil simplifies cleanup.
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Doneness: Aim for an internal temperature of 145°F (63°C) for fully cooked trout; slightly underdone (140°F or 60°C) is fine, as residual heat finishes cooking.
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Flavor Balance: Taste sauce before serving; add a pinch of salt or extra lemon juice if needed for brightness.