|Trout||36 Ounce, cleaned (Use Fresh Ones, About 6 Pieces)|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated onion||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Curry powder||1 Teaspoon|
|Celery flakes||1⁄2 Teaspoon|
Remove heads and fins from trout, if desired; rinse trout under cold running water and pat dry with absorbent paper.
Put in a shallow dish.
Combine remaining ingredients in a screw-top jar.
Shake well to blend.
Pour over trout, cover, and set in refrigerator to marinate at least 2 hours, turning occasionally.
Drain and reserve marinade.
Put trout on greased grill or in a greased broiler basket; brush with marinade.
Grill 3 inches from coals about 4 minutes; turn, brush with marinade, and grill second side about 4 minutes, or until fish flakes easily.