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Broiled Trout with Piñon Butter (recipes)




Yield: Makes 4 servings



Ingredients:



4whole trout (each about 8 ounces), cleaned

1/4cup vegetable oil

1/4cup dry white wine

2tablespoons minced chives

2tablespoons chopped fresh parsley

1/2teaspoon salt

1/8teaspoon black pepper

1/4cup butter, softened

1/4cup pine nuts, finely chopped

1lemon, cut into wedges









Preparation:





1.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.2.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.







Note:

If you prefer to barbecue trout, place fish in a hinged wire broiler and grill, uncovered, 4 to 6 inches above low-glowing coals.