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
PREPARATION
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.
