Horseradish Dill Trout
|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|
|Seasoned salt||1⁄4 Teaspoon|
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.