16 Ounce (Rainbow, Four 4 Ounce Each Pieces, Use As Required)
Combine lemon juice, mustard, garlic, salt and pepper; gradually whisk in oil.
Stir in chives and pour marinade over trout.
Marinate trout in refrigerator about 30 minutes.
Drain trout; reserve marinade.
Over hot coals, place trout, flesh side down, on oiled grill and cook about 2 minutes.
Use 2 spatulas to gently turn trout; cook about 2 minutes longer until done.