"Bluewater Grill raises the standard for seafood in the South Bay. When it comes to things piscatory, this small chain gets everything right."
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Brown Butter (In sautee pan)
- Butter (one stick)
- Sage leaves (Stem removed) 24 leaves
- Salt (Pinch)
For the Sage Brown Butter, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.
Brush trout with some Sage butter, Grill Trout, skin side up first for 2 minutes. (Rotate and make grill marks after one minute). Finsh skin side down for two more minutes.
Place cooked trout on platter, pour sage butter and leaves on top, garnish with lemons and a bunch of uncooked sage and serve.