Butterflied Grilled Trout with Compound Butter

Compliments to the Nebraska Game and Parks Commission-- yes, I do work for them, but the trout fishing opportunities the state provides are phenomenal, especially if you're looking to fill your freezer. No, you won't find Montanan, Where a River Runs Through It-esque, trout fishing here. We have some cold water streams scattered around but the majority of trout fishing occurs in ponds and lakes. Thousands of rainbow trout are raised in hatcheries and stocked in local waters every year. Hardcore trout anglers may scoff, but we work with what we can. These trout are meant to be easy to catch but that doesn't mean that they aren't fun to fight, providing yet another fishing opportunity for young and old, beginners and experts in Nebraska. Not only that-- the trout are quite tasty. 

Just 20 minutes from our house is one such pond. Rick and I have caught limit after limit there this spring and have introduced a few friends. If you know what you're doing, it's like taking candy from a baby. We get to spend a nice morning outdoors and return home with a guaranteed dinner. That's a great time, in my book. Every trout we've caught have been good eating size, and some of the females we've reeled in have been huge. We've been able to catch enough fish to enjoy throughout this summer when the fish will probably be less active. They are so tasty-- a mild salmon flavor. Six bucks per tag for four trout. We'll take it!


Servings: 4
Prep Time: 45 minutes
Cooking Time: 8 minutes
Ingredients:
- 4 whole trout, scaled and deboned
- Your favorite lemon and herb spice blend seasoning
- Kosher salt, to taste
- Olive oil for brushing
Compound Butter
- 4 tablespoons of salted butter, softened
- 1 teaspoon of shallot, chopped 
- Chives, chopped
- Zest of 1 lemon
- Pinch of salt

1. Debone and butterfly trout according to the video at this link: https://www.youtube.com/watch?v=KkmkbJtrhFY. You'll need fish tweezers to be able to get all the pin bones out. I've done this when the fish have been completely thawed and when it's still partially frozen. I find that deboning trout when it's partially frozen keeps the meat intact better. Trout meat is delicate and when you handle it too much, it does get a little mushy, but it's not a big deal. If necessary, rinse fish under cold water and pat dry with paper towels.

2. To make compound butter, combine softened butter, chive, shallot, zest and a pinch of salt. Lay a piece of plastic wrap on a flat surface, place compound butter in the middle and then roll up compound butter into a log. Twist the ends and refrigerate to harden.

3. Prepare grill to cook over high, direct heat. After the trout have been deboned and butterflied, brush both sides with olive oil and sprinkle lemon-herb seasoning and salt on both sides. Be careful not to over salt. 

When the grill grates get hot, scrub grates with a wire brush and clean thoroughly. Never cook fish on a dirty grill-- it will stick.

4. Cook trout skin-side up for about 3-4 minutes, or until meat is slightly golden. Slide a metal spatula under the fish and carefully flip. Cook skin-side down for an additional 3-4 minutes or until skin is slightly crisp and fish is cooked through. 

5. Serve fish hot with pats of compound butter on top. Warn dinner guests about bones that may have been missed.

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