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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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