Tarragon-dill trout

Instructions

• Preheat barbecue to medium. Using a ruler, measure thickness of trout. It will need to cook about 5 min for every 1/2 in. of thickness. Stir oil with herbs, cayenne and salt. Brush over fish to lightly coat.

• Oil grill. Barbecue trout, skin-side down, with lid closed, until skin is lightly crisp and a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 5 to 10 min. Don't turn.

• Remove fish with a long, wide metal spatula. If you wish to serve without skin, slip spatula between skin and flesh, then carefully lift off fillet, leaving the skin on grill. Slide onto a large platter or cutting board. Garnish with lemon wedges.