Get this recipe courtesy of the Detroit Seafood Market.
1 sm. onion, finely chopped
5 olive oil
1 clove garlic, minced (optional)
¼ c. minced parsley
2 tbsp. lemon juice
1 tsp. herbs (rosemary, sweet marjoram)
1 whole trout 10 to 12 oz
Salt and pepper
¼. Tsp paprika
Parsley sprigs for garnish
Sauté onion in 4 tablespoons of olive oil in medium skillet over medium heat until soft, about 3 minutes. Minced parsley, 1 tablespoon of lemon juice, and the herbs; toss to mix well. Sprinkle trout inside and out with salt and pepper; brush with 1 tablespoon lemon juice. Spoon mixture into body cavities, divided evenly.
Place trout on greased grill 1 tablespoon oil; drizzle over trout. Cover and cook for 8 minutes. trout are opaque in center, about 7 minutes longer. Remove trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.