Ingredients
- 4 (10-12 ounce)trout, pan dressed, I would use rainbow trout
- 8 sprigs rosemary
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, sliced
- Lemon wedges
How to Make
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Step 1: Soak 4 of the rosemary sprigs in water. Pat fish dry with paper towels. Brush outsides and insides with the oil. Sprinkle cavities with salt and pepper. Place 1 sprig of rosemary and 1 garlic clove (sliced) in the cavity of each fish.
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Step 2: Prepare grill for indirect heat. Drain the soaking rosemary sprigs. Toss wet sprigs on the coals. Grill trout, covered over indirect medium heat for 15-20 minutes or until fish is done and flakes easily. Serve with lemon wedges.
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