Brush trout inside and out with lemon juice before refrigerating. This keeps fish fresh in appearance and aroma. Place fish in shallow pan; pour on marinade and let stand an hour. Use drained marinade for basting during barbequing. Tuck a sprig or two of fresh herbs in cavity. Place on grill over bed of coals and barbecue until done, 10 to 15 minutes.

MARINADE:

1/2 c. soy sauce
1/2 c. cooking sherry
1 tbsp. lemon juice
1/4 c. vegetable oil
1 clove garlic, crushed

Measure into large jar. Shake well.