|Trout||1 Large (freshly caught)|
|Butter||2 Tablespoon, melted|
Cut the cleaned trout so that it will lie flat when opened and remove the backbone.
Place, skin side down, in a well oiled broiling pan.
Sprinkle with salt and pepper and brush generously with butter.
Broil 3 inches from tip of unit in a preheated 450° broiler 8 to 10 minutes or until fish flakes easily when tested with a fork.
Do not overcook.
To grill over hot coals: Use a hinged grill so the fish will stay in place.
Make certain grill is hot enough to mark or score the fish.
Before grilling, coat fish with flour, then brush thoroughly with oil.
During the grilling, brush several times with more oil.
For a 4 to 5 pound trout, allow 6 to 8 minutes per side.