- Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart.
- Combine teriyaki baste & glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.
- Meanwhile, prepare coals for grilling.
- Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. (Or, place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).
- Serve with lime wedges.
Glazed Grilled Trout
ingredients
6 trout (about 8 oz. each), dressed
1/2 cup Kikkoman Teriyaki Baste & Glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped fresh dill weed
Nonstick cooking spray
3 limes, cut into wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
