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Ingredients

• 8 x boneless skin-on trout fillets
• 2 Tbsp. extra virgin olive oil
• 2 x garlic cloves peeled, minced
•     Juice of 1 lemon
• 1/2 tsp fennel seeds
• 1/4 tsp dry thyme
• 1/2 tsp fresh minced cilantro
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 x lemons washed
• 1/4 c. granulated sugar
• 2 x dry chili peppers
• 2 x star anise
• 1/2 tsp fennel seeds
• 1 x bay leaf
• 10 x basil leaves
• 1 sprg fresh rosemary
• 1/4 tsp salt
• 1 box dry green lentils - (1.1 lbs) rinsed
• 1 x bay leaf
• 1 x dry chili pepper
• 1 sm basil and parsley bundle
• 1 x onion peeled, split
• 1 x carrot peeled, and
•     split lengthwise
• 3 x garlic cloves peeled, smashed
• 1 Tbsp. salt
• 1 x roasted pepper peeled, diced small
• 1 med ripe tomato medium diced
• 3 x green onions trimmed, sliced thin
• 1 Tbsp. fresh minced cilantro or possibly basil
• 1 x cooked carrot from cooked lentils diced small
• 2 ounce extra virgin olive oil
• 1 ounce good vinegar (sherry)
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Salad greens

Description

Soak 2 C. Of Wood Chips (apple, Cherry Or Possibly Mesquite) In Hot Water For 30 Min. Rinse Trout And Pat Dry. Meat Side Up, Season Fillets With Above Ingredients. Preheat Barbeque…

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