Grilled Trout

recipe

Yield:

2 servings

Recipe from


Ingredients

2 (3/4-pound) dressed freshwater trout, butterflied
1/2 teaspoon salt
1/2 cup butter or margarine
2 tablespoons lemon juice
1 1/2 tablespoons
Worcestershire sauce
Vegetable oil

Preparation

Rinse fish in cold water; pat dry. Sprinkle fish with salt. Place open butterflied fillets on a wire rack; place another wire rack on top. Secure racks with wires to clamp fish together (this will prevent fish from breaking apart during grilling).

Melt butter in a small saucepan; stir in lemon juice. Remove from heat, and stir in Worcestershire sauce. Set aside for basting.

Place fish on grill 4 to 5 inches from medium-hot coals. Baste once with oil. Grill 10 minutes or until fish flakes easily when tested with a fork, turning often. Baste frequently with butter mixture.

Carefully remove racks; place fish on a warm serving platter, and serve.

Note:

Oxmoor House Homestyle Recipes

January 1984
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