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      Title: Grilled Trout with Two Sauces
 Categories: Seafood
      Yield: 4 servings

           Stephen Ceideburg
      4    Whole cleaned trout, about
           -12 oz. each
           Vegetable oil
           Walnut Butter Sauce or:
           Tarragon Cream Sauce

  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: Z PEGASUS #2 @1219000
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