6 trout - (abt 8 oz ea)
1/2 cup Kikkoman Teriyaki Baste & Glaze
4 teaspoons fresh lime juice
1 tablespoon finely-chopped fresh dill weed
Nonstick cooking spray
3 limes
Directions: one line for each direction. When saved the lines will be numbered.
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. Serve with lime wedges.
(To broil: 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).
