Rosemary Stuffed Rainbow Trout
– 4 Gutted Rainbow Trout
– 4 Sprigs of Rosemary
– 1 Lemon
Take the Rainbow Trout, season inside the cavity with Salt & Pepper, and place rosemary sprigs in each of the cavities, rub the skins with oil and grilled until the skin is crisp and slightly golden, turn and cook the other side.
Once cooked transfer the fish to a plate and serve with a Lemon Wedge and a light salad.