Grilled Trout with Oregano

• 2 tablespoons neutral-tasting oil, such as canola or safflower, plus more for grill
• 4 whole trout (about 12 ounces each), preferably U.S. farmed, cleaned and scaled
• Coarse salt and freshly ground pepper
• 2 lemons, 1 sliced into 8 rounds, 1 cut into wedges for garnish
• 1 large bunch oregano

1. Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds); brush grates with oil.
2. Sprinkle exterior and cavity of each fish with 1/4 teaspoon salt, and season with pepper.
3. Tuck 2 lemon rounds and a few oregano sprigs in cavity of each fish.
4. Rub each fish with 1/2 teaspoon oil, and place on grill.
5. Cook until golden and firm, about 4 minutes per side.
6. Transfer to a serving platter; drizzle each fish with 1 teaspoon oil.
7. Garnish with lemon wedges and remaining oregano, and serve.
8. (Per Serving)
9. Calories: 382
10. Saturated Fat: 1.3g
11. Unsaturated Fat: 6.7g
12. Cholesterol: 0mg
13. Carbohydrates: 12.4g
14. Protein: 54g
15. Sodium: 123mg
16. Fiber: 5.4g

neutraltasting oil, trout, salt, lemons, oregano

Taken from www.epicurious.com/recipes/food/views/grilled-trout-with-oregano-394075 (may not work)