| 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
A Message from our Provider:
“If you want to be a leader, you must serve.”