Have all the ingredients measured and ready for the butter sauce, which comes together quickly in the sear- ing hot skillet.
9 tablespoons unsalted butter, divided
4 (6- to 7-ounce) trout fillets
1/2 teaspoon coarse salt
Freshly ground black pepper
1/4 cup sun-dried tomatoes, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
Juice of 1/2 lemon
1. Build a charcoal fire for direct grilling. Place a cast-iron skillet directly in hot coals.
2. Melt 3 tablespoons of butter in a medium saucepan. Dip trout fillets in but- ter, and sprinkle with salt and pepper.
3. Place fillets, flesh side down, in hot skillet and cook 1 1/2 minutes. Flip fil- lets, and cook, skin side down, until fish starts to flake with pressure, about 1 1/2 minutes. Remove pan from coals, and set it on a heatproof surface. Trans- fer trout to a plate.
4. Wait 1 minute for pan to cool slightly. Add remaining 6 tablespoons but- ter. Butter will begin to brown in about 30 seconds. Add sun-dried tomatoes, capers and parsley; cook, stirring, 30 seconds. Pour in white wine and lemon juice; stir 1 minute, scraping up any bits from bottom of pan. Simmer until sauce has reduced by half. Drizzle sauce over fillets and serve.
Nutritional facts per serving: 460 calories, 31g fat, 170mg cholesterol, 36g protein, 3g carbohydrates, 0g fiber, 460mg sodium
—Recipe reprinted with permission from Fire and Smoke (Crown Publishing Group, April 2014).