6 trout
Oil
Salt & pepper
1/4 lb. butter, melted
Lemon wedges

Have a barbecue fire ready. Rub the outside of each fish with oil and sprinkle the cavities with salt and pepper. Grill 4 to 6 inches from hot coals for 12 to 15 minutes, turning carefully 3 or 4 times with a spatula and brushing lightly with melted butter. Serve with lemon wedges.