2 (1-lb.) butter flied rainbow trout, pin bones removed

3/4 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh oregano

2 tablespoons olive oil

2 cloves large garlic, crushed

1 lemon, cut into 6 slices

Preheat grill.

Season trout with salt and pepper. Mix together rosemary, oregano, olive oil and garlic in a small bowl. Gently open fish and spread herb mixture evenly across flesh. Lay 3 slices of lemon on one side of each fish and close.

Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp and blackened and flesh is opaque and flakes easily with a fork. Serve immediately.