1 lg. fish (trout, bass, or other)
1/4 c. melted butter or margarine
1 tbsp. parsley
1/2 tbsp. thyme
1/2 tbsp. chives
1/4 tsp. sage
Use fresh parsley, thyme, chives, and sage, if possible. Start charcoal fire in the grill. Spray a grill rack or fish holder that has a long handle with cooking spray. Place fish on rack. Add herbs to melted butter or margarine. Brush herb mix onto and in fish with a pastry brush. Close rack securely. Grill for 5-8 minutes a side depending on size of fish.