Barbecued Teriyaki-glazed Trout is a modern American recipe for a classic dish of whole trout that's slashed, marinated with teriyaki and cooked on a barbecue (grill) before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Teriyaki-glazed Trout.
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Ingredients:
4 trout (about 200g each), cleaned, scaled and washed
120ml teriyaki sauce
4 tsp freshly-squeezed lime juice
1 tbsp dill weed, finely chopped
3 limes, cut into wedges
Method:
Take a sharp knife and use to sore the flesh with 5mm deep slashes set 3cm apart. In a bowl, combine the teriyaki sauce, lime juice and dill. Whisk to combine then brush the trout all over, paying particular attention to the slashes and body cavities. Place in a bowl and set aside to marinate for 30 minutes.
Brush your grill rack with oil, brush the trout one again with marinade, set on the grill then place over medium-hot coals. Cook the trout for about 5 minutes per side, or until the fish flakes easily with a fork. Turn often and each time you turn brush with more of the marinade.
