How to Make Grilled Trout with Lemon-Thyme Glaze

Ingredients

• 2 lemons
• 4 tablespoons unsalted butter or coconut oil, divided
• ½ cup thinly sliced yellow onion
• 1 large yellow tomato or 3 plum tomatoes, cored and quartered
• 3 sprigs fresh thyme
• 4 cups fish, chicken, or beef bone broth
• Fine sea salt and freshly ground black pepper

• 2 whole trout (about 1 pound each), scaled, gutted, and cleaned
• 2 tablespoons MCT oil
• 2 lemon zest
• Fine sea salt and freshly ground black pepper

Make the Glaze
1. Using a Microplane or box grater, grate the zest from 1 lemon. Cut the other lemon into thin rounds.
2. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until soft, about 10 minutes. Add the tomato, thyme, and lemon slices and cook for another 10 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, or until the liquid has reduced by about half.
3. Strain the liquid, discarding the solids, and return the strained liquid to the saucepan. Simmer the liquid for an additional 20 minutes, until it reduces even more. Remove the glaze from the heat and stir in the remaining 2 tablespoons of the butter, the lemon zest, and salt and pepper to taste.
Prepare the Trout
4. Preheat a grill or cast-iron grill pan over medium-high heat. Brush the trout with the MCT oil and season inside with the zest and a sprinkling of salt and pepper. Grill on each side for about 7 to 8 minutes, until slightly charred and cooked through.
5. Drizzle the glaze over the trout and serve.