Lemon-Herb Broiled Trout with Pine Nut Butter

YIELD Makes 4 servings

INGREDIENTS

4 whole trout (each about 8 ounces), cleaned 1/4 cup vegetable oil 1/4 cup dry white wine 2 tablespoons minced chives 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 cup butter, softened 1/4 cup pine nuts, finely chopped 1 lemon, cut into wedges

PREPARATION:

1. Place trout in heavy-duty resealable food storage bag. Whisk oil, wine, chives, parsley, salt and pepper in small bowl. Pour over fish; seal bag. Marinate 30 minutes or refrigerate up to 2 hours, turning bag occasionally to distribute marinade. Combine butter and pine nuts; stir until well blended. Cover; let stand at room temperature until ready to use.
2. Preheat broiler; spray broiling pan with nonstick cooking spray. Remove fish from marinade; reserve marinade. Place fish on broiling pan. Broil 4 to 6 inches from heat 4 minutes; turn fish over. Brush with marinade; continue broiling 4 to 6 minutes or until fish turns opaque and just begins to flake. Transfer fish to serving platter. Place a dollop of reserved butter mixture on each fish. Garnish with lemon wedges.

Note If you prefer to barbecue trout, place fish in a hinged wire broiler and grill, uncovered, 4 to 6 inches above low-glowing coals. This recipe appears in: Southwestern