Grilled Trout With Two Sauces

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

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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