4 Trout filets (1/2 lb each)

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
dash of pepper
2-3 ounces rum (or cognac)
assorted herbs:
rosemary, fennel, dill, parsley, thyme, sage

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.