6 trout -- (8 to 10 oz. each)
-- dressed
1/2 cup teriyaki baste and glaze
-- (Kikkoman)
4 teaspoons fresh lime juice
1 tablespoon finely chopped dill weed
-- (fresh)
non-stick cooking spray
3 limes -- cut into wedges
Instructions:
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch
apart. Combine next 3 ingredients; 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 and glaze mixture; serve with lime wedges.
(Or, grill trout on rack of grill pan 5 minutes on each side, brushing
occasionally with baste and glaze mixture.) Source: SPICE UP YOUR
MEALS! with Kikkoman Teriyaki Sauces
