German Grilled Trout

• 6 brook trout
• 2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1 cup dry white wine
• 1/4 cup lemon juice
• 1 teaspoon grated fresh lemon rind
• 8 bay leaves
• 1/2 cup melted butter
• lemon, quarters
• grilled tomatoes

1. If the trout are frozen, thaw.
2. Rinse and dry the fish, removing the heads if you like.
3. Cut 3 shallow gashes on each side of the fish.
4. Rub fish with the salt and pepper, and arrange side by side in an oblong pan or dish.
5. Mix wine, lemon juice, and rind.
6. Pour the mixture over fish and let marinate for 2 hours, turning a few times.
7. Use a double-hinged wire grill and spread the bay leaves over one side.
8. Drain the trout and arrange over the bay leaves.
9. Brush top with melted butter.
10. Close the grill, and place it 5 inches over heat.
11. Grill 20 minutes; turn rack several times and baste the fish with melted butter.
12. Discard bay leaves.
13. Serve fish with lemon quarters and grilled tomatoes. Serves 6-12.

trout, salt, fresh ground black pepper, white wine, lemon juice, lemon rind, bay leaves, butter, lemon, tomatoes

Taken from www.food.com/recipe/german-grilled-trout-117837 (may not work)