Put marinade ingredients into a zip-lock bag and shake well. Strain into a small bowl. Brush trout fillets with juice from lemon wedges and lightly sprinkle with herbs. Place in
shallow pan and pour in marinade and cover. Refrigerate for one hour to absorb the flavors. Turn once. Coals or grill should be red hot before cooking the fillets. Cook on a well greased grill, basting
frequently with the strained marinade. Turn once. Cook 5 to 8 minutes per side depending on the thickness of the fillet. Remove from the grill and place grilled trout on a beds of fresh lettuce leafs.
Garnish each plate with thin lemon wedges and parsley. Goes well with baked potatoes topped with sour cream and chives. Serves 6.
