Ingredients
2 trout fillets
1 tsp. fresh ground lovage (herb)
1/4 cup of Hellman’s mayonaisse
Fresh ground pepper (I prefer the blends to just black pepper)
Preparation
Heat bar-b-que to approximately 400 F. Mix the mayo and lovage together and spread thinly and evenly on the top of the trout fillet. Add a sprinkle or so of fresh ground pepper blend. Depending on the thickness of the fillet grilling will take from 5-10 minutes.
