Name: Grilled Trout with Two Sauces
Ingredients: Stephen Ceideburg; 4 Whole cleaned trout, about 12 oz. each; Vegetable oil; Walnut Butter Sauce or:; Tarragon Cream Sauce

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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