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Ingredients
- 6 (3/4-pound) dressed freshwater trout, butterflied
- 1 (16-ounce) bottle commercial Italian salad dressing
- 6 lemon wedges
Method
- Rinse fish in cold water; pat dry. Place in a large mixing bowl; pour salad dressing over fish. Cover and refrigerate 4 hours or overnight.
- Place trout on grill, skin-side down, 4 to 5 inches from hot coals. Grill without turning 10 minutes or until fish flakes easily when tested with a fork.
- Transfer fish to a warm serving platter. Garnish with lemon wedges. Serve immediately.
