Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      8 oz          trout fillets
                        ---lemon-onion baste---
     1/2  cup           lemon juice
     1/4  teaspoon      salt
     1/4  cup           salad oil
     1/4  teaspoon      sugar
     1/8  cup           green onions
     1/8  teaspoon      pepper
   2      ounces        rum -- or cognac, up to 3
                        -----assorted herbs-----
                        rosemary
                        fennel
                        dill
                        parsley
                        thyme
                        sage

Preparation:

Combine the ingredients of the lemon-onion baste and mix thoroughly. Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once. Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor. Serve with a wild rice mix and a plate of cut raw vegetables. UW Sea Grant Advisory Services