Broiled Rainbow Trout

• 2 (10-ounce) whole rainbow trout, dressed
• 1/2 cup canned low-sodium chicken broth, undiluted
• 2 teaspoons minced garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sesame oil
• Vegetable cooking spray
• 6 thin slices lemon
• Lemon wedges (optional)
• Fresh parsley sprigs (optional)

1. Rinse trout thoroughly with cold water. Pat dry with paper towels. Place trout in a large heavy-duty, zip-top plastic bag. Combine chicken broth and next 5 ingredients; pour over fish. Seal bag, and marinate in refrigerator 3 hours, turning bag occasionally.
2. Remove fish from marinade, and discard marinade. Place fish on rack of a broiler pan coated with cooking spray. Place 3 lemon slices in each fish cavity. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and parsley sprigs.

trout, chicken broth, garlic, basil, oregano, balsamic vinegar, sesame oil, vegetable cooking spray, thin slices, lemon wedges, parsley sprigs

Taken from www.myrecipes.com/recipe/broiled-rainbow-trout (may not work)