(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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.