Grilled trout with two sauces
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Whole cleaned trout, about 12 oz. each | |
| Vegetable oil | ||
| Walnut Butter Sauce or: | ||
| Tarragon Cream Sauce | ||
Directions
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 ap- proximately 10 minutes per inch thickness of fish. Test by prod- ding 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.
Posted by Stephen Ceideburg
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