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Ingredients

• 4 10- to 12-ounce  pan-dressed trout, coho salmon, or walleye (scaled, with head and tail intact)
• 1/8 teaspoon  salt
• 1/8 teaspoon  pepper
• 1 small  lemon or lime, halved and thinly sliced
• 1/4 cup  packed fresh basil leaves
• 16 to 20 branches  fresh rosemary, oregano, and/or sage
• 2   zucchini and/or yellow summer squash, cut into 3/4-inch pieces
• 1 medium  sweet onion, cut into 8 wedges
• 8 8-inch-long  skewers
• 8 large  fresh mushrooms
• 1/4 cup  olive oil
• 1 tablespoon  snipped fresh rosemary

Description

Keep This Fish Recipe In Mind When You Want To Grill The Day's Catch. Wrapping The Fish With Fresh Herbs Lends A Delectable Flavor.

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