Grilled Trout with Garlic and Rosemary

• Preheat the grill to medium-high heat (alternatively, see baking directions below). Rinse the trout inside and out, and pat them dry.
• With a pastry brush or the back of a spoon, brush the oil over the inside and outside surfaces of the fish. Distribute the garlic evenly inside each trout. Shake a little salt over the inside and outside surfaces of the fish. Put one sprig of rosemary inside each fish, and close the fish.
• Keeping the fish closed, grill it for 3 - 4 minutes per side until the flesh is white and flakes easily. Remove the rosemary and serve the fish with the lemon wedges.
• Note: If you prefer to cook the trout indoors, bake it, closed, for 25 minutes at 400 degrees in a baking dish coated with nonstick cooking spray - no need to flip it if baking.

Slow Cooker Directions

• Place each fish on a piece of aluminum foil large enough to create a packet. Brush the fish with the oil, sprinkle with the salt, and divide the garlic and rosemary as directed. Fold the foil over the top and around the sides to make a packet surrounding each fish. Place the packets in the slow cooker, stacking if necessary. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)