Serves: 4
Total Calories: 579

FOR THE BUTTER MIXTURE:
1/2 cup unsalted butter
2 tablespoons minced shallots
2 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons capers, drained
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 brook trout, 10 to 12 ounces each, gutted and cleaned, with heads removed

TO MAKE THE BUTTER MIXTURE: In a medium sauté pan over medium-high heat, melt the butter. Add the shallots and cook for 2 to 3 minutes. Add the rest of the butter mixture ingredients. Cook for about 10 seconds, stirring constantly.

Cut four sheets of heavy-duty aluminum foil slightly longer than the trout and at least twice as wide. Place a trout on each sheet. Evenly distribute the butter mixture inside each trout and over the top. Fold over the ends of each foil sheet and crimp them to completely enclose each trout.

Grill the trout packets over Direct High heat for 6 minutes, turning once halfway through grilling time. Remove from the grill and carefully open each packet with scissors and peel back the foil. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 579
Calories from Fat: 333

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