This is a nice change to having salmon all the time (I’m on the Perricone diet) and the herbs and lemon give it a really fresh taste.
- 1/4 cup extra virgin olive oil
- Juice of 2 fresh lemons
- 2 tablespoons chopped fresh basil, thyme, parsley and rosemary
- 2 teaspoons grated lemon peel
- 2 minced garlic cloves
- 2X 6-8oz trout fillets
Combine the olive oil, lemon juice, chopped herbs, lemon peel and garlic in a saucepan, gently whisk over a low-medium heat until the mixture is blended.
Brush the flesh side of the trout with the oil/lemon/herb mixture. Add salt and freshly ground pepper to taste. Grill over a medium heat, flesh side down until lightly brown- about 90 seconds. Turn over and brush with more of the oil/lemon/herb mixture Grill until thoroughly cooked (about 2 minutes) depending on the thickness of the fillet. Remove fillets to plates, skin side down. Heat the remaining oil/lemon/herb mixture and drizzle over the fish.