Grilled Rosemary Trout with Lemon Butter

4 teaspoons butter, softened
1 tablespoon finely chopped shallot or onion
1 teaspoon finely shredded lemon peel
2 fresh rainbow trout, pan-dressed and boned (8 to 10 ounces each)
1 tablespoon snipped fresh rosemary
1 tablespoon lemon juice
2 teaspoons olive oil
2 medium tomatoes, halved crosswise
1 tablespoon snipped fresh parsley

In a small bowl stir together the butter, half of the shallot or onion,
and the lemon peel; sprinkle with salt and coarsely ground pepper. Set
aside. Rinse fish; pat dry with paper towels. Spread each fish open and
place skin sides down. Rub the remaining shallot or onion and the rosemary
onto fish. Sprinkle with additional salt and pepper and drizzle with lemon
juice and olive oil. Grill fish, skin sides down, on the greased rack of
an uncovered grill directly over medium coals for 6 to 8 minutes or just
until fish begins to flake easily. Meanwhile, place tomatoes, cut sides
up, on grill rack; dot each with 1/4 teaspoon of the butter mixture. Grill
tomatoes about 5 minutes or until heated through. Remove fish and tomatoes
from grill. Cut each fish in half lengthwise. In a small saucepan melt the
remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with
parsley. Makes 4 servings.

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