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Barbecued Trout With Light Tartar Sauce
4 ea Dill sprig, fresh
4 ea Rainbow trout (9 oz each); cleaned
1/4 c Yogurt, plain
1/4 c Mayonnaise
1/4 c Dill pickle; finely chopped
2 T Dill, fresh; chopped
Place dill sprig in each trout cavity; sprinkle cavity with salt and pepper to taste. Place on greased grill over hot coals or at high setting; cover and grill, turning once for 10-15 minutes or until fish flakes when tested with fork. Sauce: In a bowl, stir together yogurt, mayonnaise, pickle, dill, and salt and pepper to taste; serve with fish. Makes 4 servings.