Gone fresh water fishin’? Make sure you bring back some trout.

INGREDIENTS:
3/4 cup soft bread crumbs
2 Tablespoons fresh minced parsley
1/2 teaspoon grated lemon rind
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried tarragon leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
Dash of black pepper
1/3 cup lemon juice
1 Tablespoon butter or margarine, melted
2 fresh pan-dressed trout (12 ounces each — or 4 smaller trouts, if you’re not quite so lucky)
Vegetable oil or substitute Extra Virgin Olive Oil

DIRECTIONS:
In a mixing bowl combine bread crumbs, parsley, lemon rind, basil, tarragon, thyme, and pepper. In small bowl or cup combine lemon juice and margarine or butter and mix well. Drizzle two tablespoons lemon butter mixture over bread crumb mixture and toss with a fork. Lightly stuff each trout with the bread crumb mixture.

Bring grill to medium to high heat. Grease the grate with the cooking oil. Place fish on center of grate and grill for 14 to 18 minutes or until fish flakes when tested with a fork. Turn once halfway through, brush the top with the remaining lemon and butter mixture. Yank them from the grill and serve hot!

Attributed to: Kay Holzinger, Illinois, USA