Oh so good for summertime!

1 large lemon
1/2 cup mayonnaise
1/4 cup snipped fresh basil or 2 tablespoon snipped fresh dill
1 lb. ruby or rainbow trout filets
4 ciabatta buns, split
Fresh basil (optional)

1. Finely shred peel and squeeze juice from 1/2 of the lemon; thinly slice the remaining lemon half and set aside. In a small bowl combine mayonnaise, lemon peel, lemon juice, basil, and 1/4 tsp. each salt and black pepper.
2. Rinse fish; pat dry. Remove two tablespoons of the mayonnaise mixture and brush on fish. On a grill rack, place fish, skin side up, directly over medium-high heat; grill 1 minute. Carefully turn skin side down and grill 5 to 7 minutes more or just until fish flakes easily with a fork. Add lemon slices and halved buns, cut side down, to the grill after turning fish.
3. Remove fish, buns, and lemon slices from grill. Remove skin from fish, if desired. Cut fish into bun-size pieces. Top bun bottoms with some of the mayonnaise mixture. Add fish, lemon slices, and additional basil. Pass any remaining mayonnaise mixture. Makes 4 servings.