Glazed Grilled Trout

6 Trout (8 to 10 oz. each)

-- dressed 1/2 c Teriyaki Baste & Glaze

-- (Kikkoman) 4 ts Fresh lime juice

1 tb Finely chopped dill weed

-- (fresh) Non-stick cooking spray 3 Limes; cut into wedges

Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias