- Nonstick cooking spray
- 4 trout (about 12 ounces each), whole, cleaned, scaled (ask the fish counter to de-bone the trout for you, they will also remove the heads upon request)
- 2 lemons, whole, cut into thin rounds
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter, unsalted
- 1/2 cup California walnuts, finely minced
- 1/4 cup lemon juice, fresh
- 3 tablespoons parsley, flat leaf, minced
- Salt and pepper to taste
- Coat a grill or broiler pan with nonstick spray; then heat the grill or broiler. Place two or three lemon slices into the cavity of each trout. (Save half of the lemon slices for garnish.)
- While you are waiting for the grill to become ready, heat the olive oil in a small pan on the stove, then melt in the butter. Add the walnuts, and cook over low heat until the walnuts are fragrant and turning golden. This will only take a couple of minutes, so be sure to watch them carefully. When the walnuts are ready, add the lemon juice and parsley, plus a little salt and pepper. Set aside.
- Spray the outside surface of the trout with nonstick spray, then place the fish on the preheated grill or under the broiler (if you have a grill basket for fish, you can use it here, otherwise, place the fish right on the grill). Cook until golden and firm, about 4 minutes on each side, then transfer to serving platter or individual plates. Spoon a little bit of the sauce over each fish, garnish with the remaining lemon slices. Serve immediately.