Rosemary Trout
November, 2002

Serves 4 / This delicious fall entrée is rich in omega-3 fatty acids that affect your nerve-cell function, increase serotonin levels, and ultimately boost your mood. Wrapping fillets in foil while grilling produces exceptionally tender, fragrant fish.

4 pan-dressed rainbow or ruby-red trout fillets, 1/2 pound each
2-3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 sprigs rosemary, each about 3 inches long
4 thin slices lemon
4 cloves garlic
Lemon wedges, if desired

1. Heat coals or gas grill (or preheat oven to 350°). Rinse fish and pat dry. Rub fish with oil and sprinkle with salt and pepper. Lay each fillet on a piece of aluminum foil.
2. Place 1 sprig rosemary, 1 slice lemon, and 1 clove garlic on each fillet. Seal foil completely but loosely around fish.
3. Grill fish about 4 inches from heat for 15 minutes or until fish flakes easily with fork (or bake in a covered oven-safe glass pan lightly coated with cooking spray, 15-20 minutes). Serve with lemon wedges.

Calories 302,Fat 15,Perfat 46,Cholesterol 188,Carbo 2,Protein 38