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Grilled Rainbow Trout with Rosemary, Fennel, Basil and Anchovy Butter
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Description
Trout grilled over a bed of fresh fennel, rosemary, and basil. Topped with anchovy butter.
Ingredients
- 1 stick Unsalted Butter
- 4 whole Anchovy Filets
- 8 sprigs Fresh Rosemary
- 8 sprigs Fresh Fennel Stems
- 1 bunch Fresh Basil Leaves, Slightly Torn
- 4 whole Trout On The Bone, Skin Removed
Preparation
Preheat grill to high. Prepare a piece of foil for each packet of trout.
To make anchovy butter, use a fork to mash butter with anchovy filets. Ensure anchovies are evenly distributed throughout the butter. Set aside.
On each piece of foil, lay 2 sprigs of rosemary and fennel. Place a small handful of basil leaves. Create a packet for each trout filet. Spread a generous helping of the anchovy butter over the top of each fish.
Seal the aluminum foil around the fish, creating an airtight packet. Cook on the grill for 15 minutes. Enjoy!
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