Grilled trout with rosemary
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pan-dressed rainbow trout; about 1/2 pound each | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Sprigs fresh rosemary; about 3 inches each | |
| 4 | Thin slices lemon | |
| ¼ | cup | Olive oil; or vegetable oil |
| Lemon wedges; if desired | ||
Directions
Heat coals on gas grill. Brush hinged wire grill basket with vegetable oil.
Sprinkle cavities of fish with salt and pepper. Place 1 sprig of rosemary and and 1 slice of lemon in each fish. Rub fish with olive oil. Place fish is basket. Cover and grill 4-6 inches from Medium heat for 20-25 minutes, brushing 2-3 times with olive oil and turning once, until fish flakes easily with a fork. Discard rosemary sprigs and lemon slices. Serve fish with lemon wedges. Makes 4 servings. Per serving: 425 calories, 26 grams fat, 150 mg. cholesterol, 430 mg. sodium MC formatting by bobbi744@...
Recipe by: Betty Crocker, Easy Grilling Cookbook, p. 46 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 01, 1998
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