ingredients

• 4  8- to 10-ounce  fresh or frozen dressed trout, heads removed
• 3  tablespoons  lime juice
• 2  tablespoons  olive oil
• 2  tablespoons  snipped fresh cilantro or parsley
• 1/2  teaspoon  salt
• 1/4  teaspoon  cracked black pepper
•     Lime wedges

directions

1. Thaw trout, if frozen. Rinse trout; pat dry with paper towels. In a small bowl combine lime juice and oil. Brush the inside and outside of each trout with juice mixture. Sprinkle cilantro, salt, and pepper evenly inside the cavity of each fish.

2. For a charcoal grill, place trout in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until trout begins to flake when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket. Place grill basket on grill rack over heat. Cover; grill as above.) Serve trout with lime wedges. Makes 4 servings.