You can vary grilled trout dishes in an infinite number of ways with marinades. Marinades retain the juice and flavour of the fish – and have the advantage of allowing you to prepare the meal in advance. Fillets in particular are perfect for marinating. It is quick and simple: Mix the ingredients in a deep plate, place the fish in the marinade, cover and place in the fridge for up to three hours. When grilling, place the fish in an oil-brushed grill-holder and coat regularly with the marinade. Rosemary- and garlic marinade Mix half a clove of crushed garlic, fresh leaves of rosemary, 1 tbsp white-wine vinegar and 2 tbsp olive oil. Season with freshly ground pepper. Just before grilling, place a sprig of rosemary on the coals – the smoke helps to give the fish a particularly delicious flavour. Sweet and sour marinade Mix 2 tbsp oil, 1 tbsp soya sauce, 1 tbsp honey, 1 pinch brown sugar, 1 tbsp dry sherry and 1 tsp lemon juice. Season with freshly ground pepper. Red-wine Marinade Mix 3 tbsp dry red wine with 1 tbsp oil, a few crushed peppercorns, 1 bay leaf, 1 sprig parsley and a finely chopped shallot. Season, if desired, with freshly chopped coriander leaves. Place a couple of bay leaves on the coals during the grilling.