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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.
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Project F.I.S.H is an educational program for youth and families sponsored locally by schools, fishing conservation organizations, others interested in fishing and our fisheries.
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