4 whole trout
1/2 Lb. medium shrimp, shelled
1/2 Lb. Lump Crabmeat
2 Fresh Rosemary Sprigs
1 Whole Tomato, Seeded and diced
1 whole onion chopped
2 cloves garlic, minced
1/4 Cup Bread Crumbs
Salt & Pepper to taste

Clean the trout and split lengthwise, set aside. Dice onion, cube tomato, and mince garlic. Mix ingredients with crabmeat and shrimp, set aside.
Sprinkle inside of fish with salt and pepper to taste. Set rosemary sprig inside fish. Spoon shellfish and vegetable mixture into fish, distributing evenly between all pieces. Top filling with breadcrumbs. Fish may be sewn shut with high grade thread to hold it together if necessary.

Place all pieces on the grill and cook 10 minutes per side, or until done. Serve with boiled parsley potatoes and green vegetable like broccoli or brussel sprouts.

Recommended wine: a semi-dry Hungarian white wine, like Tokai Furmint.