1 Rainbow Trout
parsley
1/2 lemon
Anisette or Pernod
olive oil

Stuffing
1/4 stick butter
1/2 cup sliced mushrooms - sautéed
1/2 cup baby shrimp
2 teaspoons chopped chives
1/2 cup chopped onions
1 teaspoon chopped green pepper

Sauté five ingredients until onions are golden.
Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper.

Stuff the trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then truss with toothpicks. Rub outside with olive oil.

Grill for about 3 minutes each side or just until flesh becomes white.