Lemon-Grilled Whole Trout with Pesto

Ingredients:

• 4 whole trout (about 12 oz. each), cleaned and boned
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• freshly ground pepper
• 3 lemons
• 2 tbsp store baught pesto or homemade pesto

Makes 4 Servings

1. Lightly coat the outside of each trout with oil. Sprnkle evenly inside and out with salt and season lightly with pepper. Slice 2 of the lemons into 8 slices eaach. Plce 4 slices, slightly overlapping, inside the cavity of each fish. Cut the remaining lemons into wedges.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grll fish until lightly browned on the outside and opaque and tender insdie, about 5 minutes on each side. Remove from the grill and remove heads and tails, if desired. Remove and discard lemon slices.
3. Place fish on 4 serving plates, gently open each. flesh side up, and spread 1 1/2 tsp of pesto on the inside of each fish. Serve warm with lemon wedges.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I tried trout @ Legal Seafood earlier this year and loved it. I bought trout at the local farmer's market and wanted to cook trout myself. The dish had a nice flavor to it but I didn't realized the fish had to be deboned OOOPPSSS!!! I purchased the trout with its head cut off and I assumed it was deboned. If you ever buy fish at the farmer's market, make sure you debone the fish; otherwise you won't enjoy dinner. I will make thi dish again because the flavor of lemon and pesto is delicious and I'll but trout at the grocery store ALREADY CLEANED AND DEBONED!