This recipe creates a nice and subtle combination of trout and seasoning
INGREDIENTS:
2 teaspoons olive oil
2 boned trout, 8 ounces each (heads on or off, if you can stand looking a trout in the eye)
1/4 teaspoon salt
1/8 teaspoon pepper
4 sprigs fresh rosemary
2 tablespoons fresh parsley
1 lemon, quartered
DIRECTIONS:
Place 2 sprigs of rosemary inside of each trout.
Heat coals. Platform heavy duty foil, or meshed fish cooking plate onto hot grill. Soaked wood planks will work as well. Cook 5 minutes per side, or until opaque through to the middle.
Remove and slice down the center, lengthwise. Plate with fresh parsley and lemon wedges.
Goes well with (optional): Lemon quarters and a fresh Pinot Griggio
Inspired or Credited to: 1980 Food Section of the San Francisco Examiner