- 1 (2 to 3 pound) whole speckled trout, scales on
- Salt and pepper
- Olive oil
- Lemon juice
- Creole spice
- 2 large portobello mushrooms, stems removed
- Preheat stovetop or barbecue grill. Cut 2 to 3 slits on each side of trout. Season inside and out with salt and pepper. Brush with olive oil and lemon juice and sprinkle with Creole spice. Grill fish, 3 to 5 minutes per side, until just cooked through. Brush mushrooms with oil, season with Creole spice and place on grill right after you turn fish. Remove fish and mushrooms to a warm platter. To serve, remove fish from bone and divide between 2 plates, with mushroom on side.