6 - trout filets (about a 1/2 lb each) ; 3 - 1/4 Lemon Wedges ; Herbs; such as parsley flakes, basil or minced chives ;

Marinade:

1/2 cup Soy Sauce ; 1/4 cup vegetable oil ; 1/2 cup cooking sherry ; 1 clove garlic (crushed) ; 1 tablespoon lemon Juice ;

Directions:

Put marinade ingredients into a shaker and shake well. Strain into a small bowl. Brush trout filets with juice from lemon wedges and lightly sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand for one hour to absorb the flavors. Turn once. Coals should be red hot before cooking the filets. Cook on a well greased grill, basting frequently with the strained marinade. Turn once. Cook 5-8 minutes per side depending on the thickness of the filet. Remove from the grill and place on a bed of fresh lettuce leafs. Garnish with parsley. Serve with a creamy cole slaw and baked potatoes with sour cream. Top it off with a raspberry sherbet.