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2 (1-lb.) butterflied rainbow trout, pin bones removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 cloves large garlic, crushed
1 lemon, cut into 6 slices
Preheat grill.
Season trout with salt and pepper. Mix together rosemary, oregano, olive
oil and garlic in a small bowl. Gently open fish and spread herb mixture
evenly across flesh. Lay 3 slices of lemon on one side of each fish and
close.
Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp
and blackened and flesh is opaque and flakes easily with a fork. Serve
immediately.
Serves 4 |
