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Directions:
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine Teriyaki glaze, lime juice, and
dill weed in small bowl. 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. (Or, broil trout
on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture). Serve with lime wedges. Makes 6 grilled trout servings.
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