Recipe - Grilled Trout With Two Sauces

Stephen Ceideburg
4 Whole cleaned trout, about
12 oz. each
Vegetable oil
Walnut Butter Sauce or:
Tarragon Cream Sauce

Cooking time is about 15 minutes, so prepare sauce ahead of time.

Prepare grill and briquettes.

Lightly rub outside of fish with vegetable oil. Grill fish on a welloiled
grid or in a welloiled wire grill basket, on covered grill over mediumhot
coals 7 minutes per side, or ap proximately 10 minutes per inch thickness
of fish. Test by prod ding with a fork; fish should opaque inside.

Serve with either sauce.

From an article by Miriam Morgan in The San Mateo Times, 5/25/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini