| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pan-dressed rainbow trout; about 1/2 pound each |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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
bobbi744@sojourn.com
Recipe by: Betty Crocker, Easy Grilling Cookbook, p. 46
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 01, 1998
A Message from our Provider:
“Jesus: there is no substitute”