Steps:
- Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve. Lemon-Parsley Butter: 1 stick unsalted butter, at room temperature 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.
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