| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pan-dressed rainbow trout |
|
|
about 1/2 pound each |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 4 |
|
Sprigs fresh rosemary, about |
|
|
3 inches each |
| 4 |
|
Thin slices lemon |
| 1/4 |
c |
Olive oil, or vegetable oil |
|
|
Lemon wedges, if desired |
INSTRUCTIONS
Heat coals on gas grill. Brush hinged wire grill basket with vegetable
oil. Sprinkle cavities of fish with salt and pepper. Place 1 sprig of
rosemary and and 1 slice of lemon in each fish. Rub fish with olive
oil. Place fish is basket. Cover and grill 4-6 inches from Medium heat
for 20-25 minutes, brushing 2-3 times with olive oil and turning once,
until fish flakes easily with a fork. Discard rosemary sprigs and
lemon slices. Serve fish with lemon wedges. Makes 4 servings. Per
serving: 425 calories, 26 grams fat, 150 mg. cholesterol, 430 mg.
sodium MC formatting by [email protected] Recipe by: Betty Crocker,
Easy Grilling Cookbook, p. 46 Posted to MC-Recipe Digest by Roberta
Banghart <[email protected]> on Apr 01, 1998
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