This is a simple yet delicious recipe that also qualifies as a refreshing alternative to the vast quantities of meat recently consumed!

3 to 4 (1 pound) whole trout, heads and fins removed

3 tablespoons margarine, melted

2 lemons, thinly sliced

3 additional tablespoons margarine,

2 tablespoons fresh lemon juice

Salt and pepper to taste

Bruch cavity of each fish with melted margarine and stuff with lemon slices.  Place in a lightly greased grill basket.  Place grill basket on rack and grill, covered, over medium-high heat – about 5 minutes per side.  In the meantime, melt the remaining 3 tablespoons margarine in a small saucepan.  Stir in lemon juice and salt and pepper.  Cut each trout in half (at least), remove lemon slices and place, skin side down, on plates or platter.  Drizzle with sauce.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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