Glazed Grilled Trout


6 trout (8 to 10 oz. each)
1/2 c teriyaki baste & glaze
4 t fresh lime juice
1 T finely dill weed, chopped
1 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.