Serves: 4

Preparation Time: 0:10

Per Serving: 218.6 Calories; 3.6g Fat (14.9% calories from fat); 41.2g Protein; 5.1g Carbohydrate; 103mg Cholesterol; 214mg Sodium

Nothing tastes better than freshly caught fish, grilled to perfection out in the open air. Perch, bass, pickerel or trout; whatever you have swimming in your lake or river.

Ingredients:

• 1 whole fish (13/4-2lb) OR
• 2 small whole fish (3/4-1lb each), cleaned
• 1 lemon, cut in 1/8ths
• 2 tablespoons fresh herbs (thyme, oregano, chives, dill), rinsed and chopped
• 1/2 small onion, finely chopped
• 1 small tomato, chopped
• 1 clove garlic, minced
• 2 teaspoons butter
• salt and pepper, to taste

Steps:

• Preheat barbecue on HIGH.
• Rinse fish and pat dry. Season lightly with salt and pepper. Fill the cavity of each fish with 2 pieces of lemon, herbs, onion, tomato, garlic and butter. Lightly brush the outside of the fish with olive oil. Place in fish basket.
• Place the fish in the fish basket on the grids, and reduce heat to MEDIUM-LOW. Cook, turning once, until fish turns opaque and starts to flake, approximately 8 minutes per side, depending on the thickness of the fish. (Rule of thumb when cooking fish is 10 minutes per inch of thickness).