Clean fish, rinse and pat dry

Leave whole or bone and butterfly

To bone cleaned trout and keep head and tail in place, open body cavity; insert a sharp knife at head end under backbone and cut between ribs and flesh

Repeat process to free other side

Cut underneath back- bone to free

Using kitchen scissors, snip backbone at head and tail; lift out and discard

Cut off and discard fins

Spread fish out flat. In a shallow ceramic dish, stir together oil, vinegar, basil, oregano, garlic, salt, and pepper

Add fish to oil mixture; turn to coat

Cover and refrigerate for 1 to 2 hours, turning once

Meanwhile, prepare Citrus Salsa and Jalapeno Mayonnaise; cover and refrigerate. Lift fish from marinade and drain briefly (discard mari- nade)

Barbecue whole fish by the indirect cooking method as described at the beginning of this chapter by placing fish on grill directly above drip pan

Place boned fish on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook whole or boned fish, turning once, just until fish flakes when prodded with a fork in thickest part (10 to 12 minutes for whole fish, 6 to 8 minutes for boned fish)

With two metal spatulas, carefully transfer cooked trout to a warm rimmed platter

Garnish with whole grilled green onions and orange slices

Serve with Citrus Salsa and Jalapeno Mayonnaise.