Grilled Trout with Lemon-Thyme Breadcrumbs

Grilled Trout

• 2 trout, butterflied
• salt
• pepper
• lemon juice
• olive oil

1. Lightly salt the trout and let sit until they reach room temperature. Dry them off with a paper towel.
2. Turn on the gas grill to preheat. Lightly salt and pepper the trout. Squeeze some lemon juice on top of them and drizzle a little olive oil on top. Lightly spread with you finger to ensure even coverage. Lightly oil the grill with a paper towel.
3. Place the trout face down over direct heat and grill for about 3 minutes. Carefully flip with a large spatula and grill for another 3 minutes. Remove from heat, top with the Lemon-Thyme Breadcrumbs (recipe below) and serve.

Lemon - Thyme Breadcrumbs

• 2 slices of day old french bread
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 teaspoon or more of minced fresh thyme leaves
• lemon zest from 1 lemon
• 4-5 Italian parley leaves
• salt and pepper

1. Dry out the bread slices in the oven on 250F. Process in a food processor until you have bread crumbs the size of panko breadcrumbs.
2. Heat the oil and butter over medium heat. Saute the bread crumbs until lightly toasted. Add the lemon zest and thyme and saute another minute. Salt and pepper to taste.