| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Whole cleaned trout, about 12 oz. each |
|
|
Vegetable oil |
|
|
Walnut Butter Sauce or: |
|
|
Tarragon Cream Sauce |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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