I planted lemongrass in the herb garden this year and have been enjoying using it in a variety of ways. Recently we grilled some trout that I had sprinkled with chopped lemongrass. I also seasoned it with salt and pepper. I grill it on a little grill tray so it won’t stick. While it was grilling, I browned 2 tbsp of butter until it was a lovely brown color. When I took it off the heat, I squeezed in the juice from half a lemon (careful – it might spatter!). The result was a piece of fish that tasted rich and wonderful – as if I had worked very hard to make an intricate sauce.