I/we use Country Crock brand. As Bruce pointed out, it doesn't take a lot. We use no breading, let the spices do the trick. I take Cajun, Lemon n' Herb, and this year added Grillmates by McCormick. Grillmates is good for steak or fish. Trout can be cooked in foil (best way) or fried, if after 3-4 weeks of foil wrapped, you decide to do something different. ;D ;D We use marjorine-oil about 50/50 ratio. Just don't soak the fish. Another hint, start with a very hot skillet. Those drops of water should be dancin'. Test it before cookin' commences. The secret is to properly sear the fillets so they flip all over your mouth, in a final desparate escape attempt, before dissappearing forever down the hatch. 8) 8)