6 (4 oz.) trout fillets
3 tbsp. butter, melted
2 med. lemons, thinly sliced
Pam cooking spray
Fresh parsley sprigs (opt.)
2 med. lemons or limes, thinly sliced (opt.)
Sauce (recipe follows)

Brush trout fillets with butter and arrange lemon slices on top of each fillet. Coat a wire grilling basket with cooking spray. Place fish in basket, grill over medium hot coals 10 to 12 minutes or until fish flakes easily when tested with a fork. Turn often, discard grilled lemon slices. Arrange trout on serving platter and drizzle with sauce. Garnish with parsley sprigs and lemon or lime slices, if desired. Serve immediately. 6 servings.

SAUCE:

3 tbsp. butter
1/4 tsp. pepper
2 tbsp. lemon juice

Melt butter in small saucepan over low heat until golden brown, being careful not to burn butter. Stir in pepper and lemon juice. Each 4 ounce serving = 4 ounces protein, 1 tablespoon oil.