From the Kitchen of "Chef" Norm
GRILLED SPECKLED

TROUT WITH HERBS

(OR REDFISH WORKS)
Source (if known):  Book, The Florida Sportsman's Catch
My notes: I made this for the first time July 18, 2011 - The fish turned out very good

(Reduce depending on how many fish you use)

Ingredients:
8 sprigs fresh rosemary
8 springs fresh oregano
8 springs fresh parsley
4 whole trout (or mix/use redfish)
1/4 cup olive oil
Juice of 2 lemons
Salt & Pepper to taste

Place 2 sprigs of rosemary, oregano and parsley in each trout cavity. (The fish I used were gutted and heads removed - your preference
Place fish in a glass baking dish. 
Whisk together olive oil and lemon juice and pour over the fish.
Season with salt and pepper.  Cover and refrigerate 1 to 2 hours, turning once.
When ready to cook, preheat grill. Remove trout and pour oil marinade into a small pan.
Bring marinade to a boil.  (But don't over do it - not sure if this was supposed to be thick but it wasn't when I did it)
Meanwhile, grill trout 15 to 20 minutes, turning once.  Watch inside  where herbs are for done inside and don't overcook. 
Serve fish with marinade sauce on the side.

Above yields 4 servings.  I did 3 fish for two people (my wife only eats one - all depends on the size of the fish)