Grilled Trout

Melt butter in pan or microwave until just liquid. Grate oranges and lime (just the zest) into the butter. Then add liquid of one orange, one lime, and half lemon into butter and mix. Slice the rest of the citrus into 1/4 inch slices and set aside.

Cover heated grill with tin foil under the fish so it doesn't stick. Next, either fillet the fish or split open and lay flat with skin side down. Then cover the fish with the fruit slices, and marinate with butter mixture, splashing a little over the coals just creates smoke for a better flavor.

Cover and cook, lifting lid frequently to generously marinate with butter mixture. Remove from grill when fish is opaque and flakes easily. Marinate once more before serving.