First, fire up your gas grill to medium-high heat {450F}.

Next, slice the lemon, and cut the slices into quarters. Peel and thickly slice the garlic.

Grab your trout, drizzle the inside cavity lightly with olive oil, then season with the Badia mix, garlic powder, salt, and pepper.

Add in the pieces of garlic and lemon that you prepared, as well as a bit of fresh parsley {don't use too much or it can get bitter!}

Cook the trouts on the preheated grill for about 10 minutes, then flip, and let them cook 10 minutes longer. If you're not sure if the fish is cooked through, use a fork to poke the inside where the fish fillet is visible. It should be completely white and opaque, and flake easily.

Serve immediately with a salad and Santa Rita sauvignon blanc. Enjoy!

*NOTE: trout does have spines, so be sure to remove them before eating*