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Cook'n with Betty Crocker 
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Grilled Trout With Mushrooms |
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Serves: 4 Print this Recipe4 trout 12 to 16 ounce, cleaned with heads and tails left on Salt and freshly ground pepper to taste 8 green onions 8 lemons thin fresh 1/4 cup butter real, melted 1/4 cup olive oil 3 tablespoons lemon juice fresh 1 pound mushrooms fresh, washed and thinly sliced 3 tablespoons butter real 1 teaspoon lemon juice fresh Fresh lemon wedges for garnish Season trout lightly with salt and pepper. Cut tops from green onions; place 2 tops and 2 slices lemon in cavity of each fish. Put fish on greased grill basket and baste with a mixture of 1/4 cup melted butter, olive oil, and 3 tablespoons lemon juice. Place over medium coals and grill approximately 10 minutes on each side with hood of grill closed. Baste with butter mixture several times on each side. Fish is cooked when it flakes easily with a fork. Place on a heated platter and remove lemon slices and green onion tops from cavities. Meanwhile, over high heat, sauté mushrooms in 3 tablespoons butter, turning frequently until cooked through. Season with salt and pepper and 1 teaspoon fresh lemon juice. Spoon a ribbon of mushrooms down the center of each fish just before serving with lemon wedges. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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