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Grilled Trout with Lemon-Herb Sauce

8 tablespoons (1 stick) butter
8 12-14 oz whole trout, boned, rinsed, patted dry
8 tablespoons minced fresh parsley
8 teaspoons drained capers
8 bamboo skewers
3 tablespoons dry vermouth

¾ cup (1.5 sticks) unsalted butter
4 ½ tablespoons fresh lemon juice
3 tablespoons dry vermouth
3 tablespoons Dijon mustard
3 tablespoons minced fresh chives
3 tablespoons minced fresh parsley
Lemon wedges
Fresh parsley sprigs

Melt butter in heavy small saucepan over low heat. Sprinkle interior of each trout with 1 tablespoon parsley, 2 teaspoons melted butter and 1 teaspoon capers. Using bamboo skewers, close fish. Add vermouth to remaining melted butter in saucepan. Brush butter mixture over both sides of fish. (Can be made 8 hours ahead. Cover and refrigerate.)

Melt butter in heavy small saucepan over medium heat. Remove from heat. Add lemon juice, vermouth and mustard and whisk to a blend. Mix-in minced herbs. Season with salt and pepper, keep warm.

Grill or broil fish until cook through, about five minutes per side. Transfer fish to plates: remove skewers. Garnish with lemon wedges and parsley springs. Serve, passing sauce separately. [Serves 8]

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