Grilled Trout with Lemon-Curry Butter

• ½ cup (1 stick) unsalted butter softened
• 1 medium onion, finely chopped
• 2 teaspoons curry powder
• 6 trout, about 6 ounces each, filleted
• ¼ teaspoon finely ground pepper
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon salt
• ½ teaspoon cayenne pepper

1. For lemon-curry butter: Heat 1 tablespoon of the butter in a skillet, add onion, and cook over low heat until very soft but not browned. Add curry powder and continue to cook, stirring, for about 2 minutes. Remove from heat and let cool.

2. In a bowl, beat remaining butter until smooth. Gradually beat in lemon juice. Stir in onion mixture, salt, and cayenne pepper.

3. Season trout with salt and pepper. Spoon approximately 1 tablespoon curry butter into cavity of each trout. Spread more butter over outer surfaces of fish.

4. Prepare barbecue for medium-heat grilling. Place fish in grilling basket if available; if not, be sure to arrange fish on grill carefully. Grill about 3 inches from heat source or 3 to 4 minutes on each side or until just tender when pierced with a skewer. Serve immediately.