Put marinade ingredients into a shaker and shake well. Strain into
a small bowl. Brush trout filets with juice from lemon wedges and
lightly sprinkle with herbs. Place in shallow pan and pour on marinade.
Let stand for one hour to absorb the flavors. Turn once.
Coals should be red hot before cooking the filets.
Cook on a
well greased grill, basting frequently with the strained marinade.
Turn once.
Cook 5-8 minutes per side depending on the thickness of the
filet.
Remove from
the grill and place on a bed of fresh lettuce leafs. Garnish with
parsley. Serve with a creamy cole slaw and baked potatoes with
sour cream.
Top it off
with a raspberry sherbet.
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