- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
Trout is best enjoyed fresh and simply prepared. In this rendition, the trout is filleted and then grilled quickly with a lemon curry butter. It is moist and very colorful, for a presentation that is characteristic of California cooking at its best.
- ½ cup (1 stick) unsalted butter softened
- 1 medium onion, finely chopped
- 2 teaspoons curry powder
- 6 trout, about 6 ounces each, filleted
- ¼ teaspoon finely ground pepper
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
1. For lemon-curry butter: Heat 1 tablespoon of the butter in a skillet, add onion, and cook over low heat until very soft but not browned. Add curry powder and continue to cook, stirring, for about 2 minutes. Remove from heat and let cool.
2. In a bowl, beat remaining butter until smooth. Gradually beat in lemon juice. Stir in onion mixture, salt, and cayenne pepper.
3. Season trout with salt and pepper. Spoon approximately 1 tablespoon curry butter into cavity of each trout. Spread more butter over outer surfaces of fish.
4. Prepare barbecue for medium-heat grilling. Place fish in grilling basket if available; if not, be sure to arrange fish on grill carefully. Grill about 3 inches from heat source or 3 to 4 minutes on each side or until just tender when pierced with a skewer. Serve immediately.
Serve with a well-balanced, slightly buttery Napa Valley Chardonnay.
Curry butter may be prepared up to 3 days ahead and kept in refrigerator.
© 1983 and 1997 Diane Rossen Worthington