Grilled Trout with Two Sauces

         Yield: 4 Servings
Categories: Fish

Stephen Ceideburg 4 Whole cleaned trout, about -12 oz. each Vegetable oil Walnut Butter Sauce or: Tarragon Cream Sauce 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