• 1 whole, boned rainbow trout per serving
• 3 tablespoons chopped mint per trout
• 1 teaspoon chopped fresh sage per trout
• 2  teaspoons fresh-squeezed lemon juice for each trout
• 3  thin lemon slices per trout
• Olive oil for brushing
• Freshly ground black pepper to taste
• Sea salt to taste

Clean grill rack and lightly coat with vegetable spray (so fish won’t stick). Prepare a medium-hot fire in grill. Combine chopped mint, sage and lemon juice in a food processor and process to pesto consistency. Slit the trout open and lay them like an open book, skin side up, on a clean surface. Brush with olive oil. Turn them over, brush with olive oil, sprinkle with sea salt and ground pepper, and spread the herb-pesto onto the flesh. Fold trout back to normal shape. Gently place directly on the grill, open side facing away from you. Close the grill lid and cook 8 minutes, then carefully slide onto plates. Serve with wild rice.