Instructions: Preheat a charcoal grill until the coals glow red with white ash on the edges. Rinse the trout inside and out; pat dry with paper towel.

Using your fingers, rub the olive oil over the inside and outside surface of each fish. Next, gently rub one quarter of the crushed garlic inside the body cavity of each trout, distributing the garlic throughout. Place one sprig of rosemary inside each fish.

Grill the fish until opaque through the thickest part (cut along back to test), 3 to 4 minutes per side. Serve with lemon wedges.

This recipe yields 4 servings.

Comments: A simple approach that doesnt complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.