4 whole cleaned trout -- about
- 12 oz. each
vegetable oil
***WALNUT BUTTER SAUCE OR***
tarragon cream sauce
Instructions:
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 well-oiled grid or in a well-oiled wire grill
basket, on covered grill over medium-hot coals 7 minutes per side,
or approximately 10 minutes per inch thickness of fish. Test by prodding
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.
