Trim the trout fillets and place them in a wide, nonreactive bowl in a single layer.
Mix together all the ingredients for the marinade, season, and spread this mixture all over the fish.
Cover and allow to marinate for 15-20 minutes if time permits.
Thread 2 presoaked bamboo skewers through each fillet and arrange them on a grill rack.
Place under a preheated medium-hot grill and cook for 4-5 minutes on each side or until cooked through.
Remove from the grill and serve hot, with flatbreads and salad.
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