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Grilled Brook Trout
1 brook trout per person
1eaves of lettuce or grape leaves to wrap each trout
1 chopped scallion per trout
1 sprig of dill or thyme per trout
1 teaspoon butter per trout
dash of white wine per trout.
Lay trout on a spread of leaves big enough
to wrap the trout. Salt and pepper the fish, add chopped onions, butter
and herb of choice. Wrap fish and place seam side down in a flat dish.
Brush outside of leaves with olive oil and chill. Place on hot grill
for 5 or 6 minutes per side. Grill twice as many veggies as you will
need. Refrigerate extra vegetables covered until Monday.
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