Ingredients

1/4 C. butter, melted
1/4 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. paprika
3/4 tsp. oregano leaves
4 trout, about 1 lb. each (or 4 sm, salmon steaks, 1 inch or 4 fillets of fish, 1/2 inch thick, about 1 1/2 lbs.)
Salt and pepper
Lemon wedges

Cooking Instructions

Combine butter, lemon peel, lemon juice, paprika and oregano; pour over fish in shallow dish. Refrigerate until ready to cook. Sprinkle fish with salt and pepper. Grill fish 4 to 6 inches from medium coals, about 6 to 8 minutes on each side for fillets, and about 8 to 10 minutes on each side for trout or salmon steaks. Turn fish only once; brush with marinade 2 or 3 times. Serve with lemon wedges. Makes 4 servings. Note: For fillets, use a well oiled hinged hand grill or flat basket grill, or a disposable aluminum pan punched with holes.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)