Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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