Charcoal Grilled Trout
|Olive oil||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Fresh basil leaves||3 , finely snipped|
|Freshly ground pepper||1⁄8 Teaspoon|
|Stream trout||16 Ounce (2 In Number, 8 Ounce Each)|
In 11 x 7-inch baking dish, combine marinade ingredients.
Place trout in baking dish, turning to coat.
Brush some of marinade inside cavity of each fish.
Cover with plastic wrap.
Chill 2 hours.
Spray cooking grate with nonstick vegetable cooking spray.
Prepare grill for high direct heat.
Drain and discard marinade from fish.
Arrange trout on prepared cooking grate.
Grill, covered, for 8 to 12 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish, turning over once.
Garnish each serving with lemon and lime wedges, if desired.