Cut 3 diagonal slits on each side of fish; rub rosemary mixture evenly over fish. Place 1 rosemary sprig in cavity of each fish. Place the fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
I made this while vacationing at my aunt and uncle's lake house. We used trout caught within 48 hours of being cooked. It came out wonderful. Since there were ten of us, I doubled the recipe, using thyme for half and rosemary for half. I think I liked the thyme better. Had my uncle grill them for me, and they came out so tender that it was hard to get the whole fish from serving platter to dinner plate. My only complaint: It was quite hard to score the trout. I ended up cutting some of the bones in half by mistake. So it was harder to debone than fried trout. Maybe the trout I was using were too small.
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