It's an old recipe from Nova Scotia. The British mad them leave their
microwaves but they have recently rediscovered them.
There are a couple of places out here with no limits on Brook trout.
They are pretty good if you butterfly them, Brush with olive oil and
season with what ever you have (salt, pepper, lemon pepper, butter
etc.) and then cook on a George Foreman grill.
It's best to run an extension cord out and cook them on the patio.
They get better as the level of the wine bottle gets lower.