Herb Grilled Trout

2 Whole Trout, butterflied

1/4 cup fresh rosemary, finely chopped

1/4 cup fresh thyme, finely choppedrub herb mixture into trout

4 cloves garlic, finely chopped

1 tsp kosher salt

1/2 tsp black pepper

2 Tbs unsalted butter

2 cedar planks

Heat grill.  Soak the cedar planks in water for at least two hours until thoroughly Grill Fish on Cedar Plankssaturated. Combine Rosemary, Thyme, garlic, salt and pepper.  Divide herb mixture between the fish and rub trout is done when it is opaqueinto meat.  Thinly slice butter and add one Tbs to each fish. Place each fish on a plank and place on hot grill.  Cover the grill and cook until fish is opaque in the middle, about 12 minutes.  Serve with fresh lemon slices.

Grilled Baby Artichokes with a Balsamic Vinagarette

12 baby artichokes

1/4 cup balsamic vinegar

3/4 cup olive oil plus additional oil to toss artichokes

3 shallots, finely minced

2 Tbs Dijon mustard

1 Tbs honey

salt and pepper

Pluck outer leaves of the baby artichokes until you see the pale green tender center shoots.  Trim the tip and bottom of the artichoke and cut in half.  You'll have a nice flat service to place on the grill.  Toss artichokes in olive oil and season to taste with salt and pepper.  Place on a hot grill until grill marks are visible, about five minutes.  Meanwhile, mix the rest of the ingredients.  Add salt and pepper to taste.  Serve the vinaigrette with the artichokes and enjoy!

Recipe Notes: The dijon mustard imparts a wonderful flavor, but it also acts like an emulsifier so your vinaigrette does not separate before you serve it.  There will probably be extra vinaigrette.  Use it as a delicious homemade salad dressing or I used it as a marinade for my balsamic glazed grilled chicken.