five olives

What we need:

• 1 jar (32 ounces) grapevine leaves, drained
• 2 teaspoons oregano
• 1 teaspoon dill
• 4 medium trout, cleaned
• Additional oil to brush outside of trout with heads and tails left on
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons butter, melted
• 2 lemons, cut in wedges

Cooking Instructions:

1. Rinse grapevine leaves thoroughly under cold running water to remove brine.
2. Rinse trout; pat dry.
3. Drizzle 2 tablespoons olive oil and butter in Trout cavities.
   Sprinkle with oregano and dill. Brush oil on outside of fish.
   Season inside and out with salt and pepper.
4. Wrap each trout in 5 or 6 grapevine leaves. Refrigerate 1 to 2 hours.
5. To charcoal-broil, adjust grill 4 inches from heated coals.
   Grease a rectangular, long-handled grill on all sides. Place fish in the grill,
   side by side. Grill one side about 8 minutes, turn, grill until fish flakes
   easily with a fork (about 8 minutes more).
6. Discard browned outer leaves. Serve trout in remaining leaves.
   Garnish with lemon wedges.

4 Servings

Note: Trout may also be broiled under the broiler. For easy turning, use a long-handled grill.