1/2 cup soy sauce
2 T vegetable oil
1 tsp dried rosemary
2/3 cup ketchup
2 T lemon juice
6 (6-ounce) filets rainbow trout
In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup, and lemon juice. Set marinade aside. Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once. Preheat an outdoor grill for medium high heat and lightly oil grate.
Drain excess marinade from fish, and transfer to a small saucepan.
Bring marinade to a boil, and then remove from heat. Place trout on the prepared grill. Baste fish with remaining marinade while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked. Makes 6 trout filets.