Grilled trout

• 8 trout (see note)
• 1 bunch fresh sage, with stems
• 1 bunch fresh fennel, with stems
• 1/4 cup olive oil, or 1/4 pound butter, melted

1. Tie the herbs to the body of the trout and secure with string.
2. Brush with oil or butter.
3. Grill for five to seven minutes on each side.
4. Be careful when turning the fish as it breaks easily.
5. Fish is done when firm and white.

trout, fresh sage, fresh fennel, olive oil

Taken from cooking.nytimes.com/recipes/6117 (may not work)