Ingredients

• 4 small trout, boned and cleaned, but not split
• 1/2 cup Teriyaki sauce
• 1 cup dry breadcrumbs
• 3/4 cup Italian dressing

Rinse fish, pat dry.
Open so fish are flat.
Dip into Teriyaki sauce and then into bread crumbs.
Brush both sides with salad dressing, let stand for 10-15 minutes.
Preheat grill.
Place fish on grill, skin side up. Cook approximately 3 minutes per side.

Makes 4 servings.