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Broiled Rainbow Trout with Lemon Parsley Brown Butter Sauce


Broiled Rainbow Trout with Lemon Parsley Brown Butter Sauce
Photo (c) John Mitzewich
One of the simplest of all seafood accompaniments, this classic brown butter sauce is perfect with the mild flavored trout. This easy broiled rainbow trout recipe is perfect for beginner fish cooks.

Makes 6 Whole Broiled Rainbow Trout

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 6 whole boneless rainbow trout
  • salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • lemon wedges to garnish


Place the butter in a saucepan over medium-low heat. Cook until the butter turns a golden brown color, and takes on a nutty aroma. Reduce heat to very low and keep warm.

Remove the heads from the trout, and place skin-side-down on lightly-greased foil-lined baking sheets. Lightly brush a little of the browned butter over the surface. Season generously with salt and fresh ground black pepper.

Broil about 4-inches from the flame for about 3-5 minutes, or until fish flakes when tested with a fork. While the fish is cooking, turn the butter up to medium heat and whisk in the lemon juice. As soon as the mixture comes to a boil, add the parsley, turn off the heat.

When ready, serve the trout on warm plates with the hot lemon parsley brown butter spooned over the top. Serve lemon wedges on the side.
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