Grilled Rosemary Trout With Lemon Butter

• 4 teaspoons butter, softened
• 1 tablespoon finely chopped shallots or 1 tablespoon onion
• 1 teaspoon finely shredded lemon peel
• 2 fresh rainbow trout fillets, deboned
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 2 medium tomatoes, halved crosswise

1. In a small bowl, stir together the butter, half the shallot, and the shredded lemon peel.
2. Sprinkle with salt and coarsely ground pepper.
3. Set aside.
4. Rinse fish; pat dry.
5. Spread each fish open, skin side down.
6. Rub remaining shallot and rosemary onto fish; sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.
7. In a charcoal grill, arrange hot coals in bottom of an uncovered grill.
8. Place a greased 12-inch cast-iron skillet diretctly on coals to preheat.
9. Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork.
10. Meanwhile, place tomatoes, cut side up, in skillet next to fish; dot each with 1/4 t of butter mixture.
11. Grill 5 minutes or until tomatoes are heated through.
12. Remove skillet and cut each fish in half lengthwise.
13. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes.
14. Makes 4 servings.

butter, shallots, lemon peel, fresh rainbow trout, rosemary, lemon juice, olive oil, tomatoes

Taken from www.food.com/recipe/grilled-rosemary-trout-with-lemon-butter-163868 (may not work)