Glazed Grilled Trout
6 trout (8 to 10 oz. each) - dressed
1/2 cup teriyaki baste & glaze - (kikkoman)
4 teaspoon fresh lime juice
1 tablespoon finely chopped dill weed - (fresh)
1 non-stick cooking spray
3 limes; cut into wedges

Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture.

Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork.

Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)

Yield: 6 servings

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