1/4 c. butter, melted
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. paprika
3/4 tsp. oregano leaves
4 trout, about 1 lb. each (or 4 sm, salmon steaks, 1 inch or 4 fillets of fish, 1/2 inch thick, about 1 1/2 lbs.)
Salt and pepper
Lemon wedges

Combine butter, lemon peel, lemon juice, paprika and oregano; pour over fish in shallow dish. Refrigerate until ready to cook. Sprinkle fish with salt and pepper. Grill fish 4 to 6 inches from medium coals, about 6 to 8 minutes on each side for fillets, and about 8 to 10 minutes on each side for trout or salmon steaks. Turn fish only once; brush with marinade 2 or 3 times. Serve with lemon wedges. Makes 4 servings. Note: For fillets, use a well oiled hinged hand grill or flat basket grill, or a disposable aluminum pan punched with holes.