Griddled Trout with Herbs
4 fresh trout
4 sprigs fresh rosemary, or 1 tbsp. dried
4 tbsp. soft butter
12 fresh mint leaves or 1 1/2 tsp. dried
leaves from 4 sprigs fresh thyme or 1 1/2 tsp. dried
4 fresh sage leaves or 1 scant teaspoon dried
1-2 teaspoons coarse sea salt
4-6 grinds black pepper
Clean the trout. Put one sprig or generous shake of rosemary down the middle of each fish. Chop remaining herbs. Add herbs, salt and pepper to the butter, mix. Coat the fish on the butter mixture. Grill fish on both sides until done, about 4 or 5 minutes. The skin should be well browned and flaking off.
