Grilled Rosemary Trout Recipe

1 tablespoon finely chopped shallot or onion

1 teaspoon finely shredded lemon peel

2 fresh rainbow trout, pan-dressed and boned (8 to 10 ounces each)

1 tablespoon snipped fresh rosemary

1 tablespoon lemon juice

2 teaspoon olive oil

2 medium tomatoes, halved crosswise

1 tablespoon snipped fresh parsley What's Next: In a small bowl stir together the butter, half of the shallot or onion, and the lemon peel; sprinkle with salt and coarsely ground pepper. Set aside. Rinse fish; pat dry with paper towels. Spread each fish open and place skin sides down. Rub the remaining shallot or onion and the rosemary onto fish. Sprinkle with additional salt and pepper and drizzle with lemon juice and olive oil. Grill fish, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish begins to flake easily. Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with

1/4 teaspoon of the butter mixture. Grill tomatoes about 5 minutes or until heated through. Remove fish and tomatoes from grill. Cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with parsley. Eat well & Laugh often! Tweet