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Horseradish Dill Trout

Grill.Master's picture
Ingredients
  Rainbow trout/Lake perch or pike 30 Ounce
  Whipping cream 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 2 Tablespoon
  Snipped dill/1/2 teaspoon dried dill weed 1 1⁄2 Teaspoon
  Prepared horseradish 1 1⁄2 Teaspoon
  Dill/3/4 teaspoon dried dill weed 6
  Margarine/Butter 2 Tablespoon
  Seasoned salt 1⁄4 Teaspoon
Directions

Thaw fish, it frozen.
For sauce, beat cream till soft peaks form.
Fold in mayonnaise, snipped dill, and 1/2 teaspoon of the horseradish.
Cover and chill up to 4 hours.
Spread inside cavities of the fish lightly with the remaining horseradish.
Insert two of the dill sprigs into each fish cavity, if desired.
In a small mixing bowl combine margarine and salt.
Brush the fish with some of the margarine mixture.
Lightly grease cooking grill.
Place fish in center of the cooking grill.
Grill 15 minutes or till fish flakes when tested with a fork, turning once and brushing with margarine mixture halfway through grilling time.
Serve with sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Interest: 
Party

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