Preparation:
Put marinade ingredients into a shaker and shake well. Strain into a small bowl.
Brush trout fillets with juice from lemon wedges and lightly sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand for one hour to absorb the flavors. Turn once.
Coals should be red hot before cooking the fillets. Cook on a well greased grill, basting frequently with the strained marinade. Turn once. Cook 5-8 minutes per side depending on the thickness of the fillet.
Remove from the grill and place on a bed of fresh lettuce leafs. Garnish with parsley. Serve with a creamy coleslaw and baked potatoes with sour cream. Top it off with a raspberry sherbet.
UW Sea Grant Advisory Services |
