Rocky Mountain Trout

When I was a kid my dad would take me fishing for brook trout.
When we caught some we would fry them up in butter and flour
right there along side the stream, they were the best ever.
This is a good recipe for trout and it brings back memories.

Ingredients:
4 8- to 10-ounce fresh or frozen pan-dressed rainbow trout
1/4 cup finely chopped red onion
1/4 cup finely chopped green sweet pepper
2 teaspoons tarragon vinegar or white wine vinegar
1 teaspoon snipped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 tablespoons cooking oil
Whole tiny new potatoes, cooked and drained (optional)
Fresh basil sprigs (optional)

Directions:
1. Thaw fish, if frozen. For stuffing,
in a mixing bowl stir together the onion,
green sweet pepper, vinegar, basil, salt, cumin, and pepper.
Add Parmesan cheese; mix well.

2. Rinse fish and pat dry with paper towels. Brush the outsides and cavities of fish with oil. Spoon one-fourth of the stuffing mixture into each fish cavity.

3. Brush a wire grill basket with cooking oil. Place fish in basket. Grill fish on an uncovered grill directly over medium-hot coals for 7 to 11 minutes or until fish flakes easily with a fork, turning once.

4. If desired, serve with new potatoes and garnish with basil sprigs. Makes 4 servings.