Rainbow Trout with Lemon and Herb

This trout was cooked on an indoor grill. An outdoor grill will work just as well. Be sure not to place the fish directly over the flames, so that the skin doesn't burn. You could also dust the fish's skin with flour and then cook it in a tablespoon or two of oil and/or butter, in a sauté pan.



This recipe is for one fish. I served it with half a lobster tail and pasta, it was the perfect amount for the two of us. If the people you're feeding have larger appetites, cook one fish per person.



1 pan-dressed Rainbow Trout
s/p
1 Green Onion (green part only) - sliced
1 stalk Oregano
2 slices of Lemon - cut in half
Cooking String (optional)
Melted Butter (optional)

Rinse the fish and pat it dry. Lay it flat, skin side down.



Season the trout with s/p.

Place half of the onions and oregano on one side of the fish.

Top the herbs with your lemon slices.



Add the rest of the onions and oregano on top of the lemon slices.