Mojito Rainbow Trout

  • 1/2 cup unsalted butter, softened
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon gold rum, optional
  • 1 cup fresh lime juice
  • grated zest of 2 whole limes
  • 4 (6 oz.) Riverence Rainbow Trout Butterfly Fillets
  • 1/2 cup toasted sweetened coconut
  1. For mint butter, combine butter, mint and rum (if desired) in small bowl; reserve. (Butter may be made in advance and refrigerated. Bring to room temperature before using.)
  2. In medium bowl, stir lime juice and lime zest until combined. Place trout in large zipper-lock plastic bag or shallow dish and pour the marinade over it. Refrigerate for an hour. Drain and discard the marinade.
  3. Heat grill. Add trout flesh-side down and grill 2 minutes; turn. Cook 2 minutes or until trout is no longer opaque. Remove to serving plate. Spread trout with 2 teaspoons of the mint butter; top with 2 teaspoons toasted coconut.

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