Jul 282014
 

Use fresh herbs any will do but these are recommended.

4 small fresh trout, cleaned
4 sprigs rosemary
10-12 mint leaves
4 sprigs fresh thyme
3-4 sage leaves
6 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper

Place a spring of rosemary down the center of the trout.
Chop the remaining herbs and blend them into the butter along with the salt and pepper.
Coat the trout on both sides with the herbed butter.
Barbecue or bake fish until cooked through and the flesh flakes easily.
Every now and then brush the trout with the butter.

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 July 28, 2014  Posted by at 9:15 pm Entrees, For Lammas