Grilled Trouts, Lemon Worcestershire Sauce Butter [barbecue or campfire]
Servings: 4 to 6
Approximately 2 tablespoons [30 g]
  • 4 to 6 whole small trouts, gutted and rinsed
  • Salt and pepper, to taste
  • Olive oil, to brush
  • Vegetable oil, to brush
Lemon Worcestershire Sauce Butter
  • 2 tablespoons [30 g] butter or margarine, melted
  • 1/2 teaspoon [2.5 mL] grated lemon rind
  • 1 tablespoon [15 mL] lemon juice
  • 1/2 teaspoon [2.5 mL] Worcestershire sauce
  • Preheat barbecue or campfire to medium intensity.
  • Salt and pepper the inside of each trout.
  • Brush the skin with olive oil.
  • Mix together all lemon Worcestershire sauce butter ingredients until well blended.
  • Brush barbecue or campfire rack with vegetable oil.
  • Grill trouts 3 to 4 inches [7.6 to 10 cm] from hot charcoals, brushing trouts often with some of melted lemon Worcestershire sauce butter but turning trouts only once for approximately 17 minutes on each side, until easily flaked with a fork.
  • Serve trouts, along with remaining melted lemon Worcestershire sauce butter.