(Yield: 6 servings)
6 trout (about 8 oz. each), dressed
1/2 cup Kikkoman Teriyaki Baste & Glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped fresh dill weed
Nonstick cooking spray
3 limes, cut into wedges
- Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart.
- Combine teriyaki baste & glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.
- Meanwhile, prepare coals for grilling.
- Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. (Or, place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).
- Serve with lime wedges.
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