- Servings: 6
- 6 trout (about 8 oz. each), dressed
- 1/2 cup Kikkoman Teriyaki Baste & Glaze
- 4 teaspoons fresh lime juice
- 1 tablespoon finely chopped fresh dill weed
- Nonstick cooking spray
- 3 limes, cut into wedges
DirectionsScore both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart.
Combine teriyaki baste & glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.
Meanwhile, prepare coals for grilling.
Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. (Or, place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).
Serve with lime wedges.