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Ingredients
- 4 brook trout (12 to 14 ounces each), gutted only
- 4 teaspoons unsalted butter, softened, for broiling
- Salt and freshly ground black pepper
- 1 lemon, quartered
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Method
- Preheat the broiler.
- Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)
- Rub the flesh with the butter and season with the salt and pepper.
- Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter of your choice.
