Yield: 4 Servings
|Freshly ground pepper|
Recipe by: The Fannie Farmer Cookbook Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub the outside with oil. Place on an oiled rack 5-inches below the broiler (at the second level) and broil for 5 minutes on each side. The skin will just be spottily charred and the flesh moist and tender. Serve with lemon wedges.
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack. After broiling 2-3 minutes on the second side, pour ¾ cup heavy cream over trout and broil another 5 minutes, basting a couple of times. Omit lemon wedges and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of fresh tarragon or 1 teaspoon dried, crumbled.