Created by ellie on June 30, 2022
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.
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.