2                 8-10 oz fresh or frozen dressed, boned rainbow trout or other dressed fish
1 TBS           Snipped fresh thyme
1 TBS          Finely chopped onion
                    Salt and pepper
1 tsp            Finely shredded lemon peel (set aside)
1 TBS           Lemon juice
2 tsp            Olive oil
4 tsp            Butter, softened
2                 Medium tomatoes, halved crosswise
1 TBS          Snipped Fresh parsley


Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Spread each fish open, skin side down. Rub the thyme over fish, sprinkle with salt and pepper and drizzle with lemon juice and oil. Set aside

For lemon butter, in a small bowl stir together the onion, the lemon peel, and butter. Sprinkle with salt and pepper. Dot each tomato half with ¼ tsp of the butter mixture.

For a charcoal grill:  Grill fish, skin sides down, and tomatoes on the greased rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork and tomatoes are heated through. (Allow 6 -8 minutes for fish and about 5 minutes for the tomatoes)

For a gas grill:  Preheat grill, reduce heat to medium. Place fish, skin sides down, and tomatoes on grated grill rack over heat. Cover and grill as above.


To Serve: In a small saucepan melt remaining butter mixture. Cut each fish in half lengthwise. Sprinkle fish with parsley, drizzle butter mixture over fish and tomatoes.

Serves 4

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