Glazed Grilled Trout

Four ingredients and a hot grill are all that stand between a trout and dinner. Scoring the fish with quarter-inch-deep diagonal slashes every inch is the single step most home cooks skip, but it makes every difference. The cuts let the teriyaki, lime, and dill marinade get into the meat rather than just coating the skin, and they help the heat reach the center faster.

After a 30-minute marinade rest, trout hits the grill 4 to 5 inches over medium-hot coals for a quick 5 minutes per side. A couple of baste-brushes of the remaining glaze during cooking build a sticky, burnished coat on the skin.

Serve whole with a pile of lime wedges and let everyone squeeze fresh juice at the table. The acid cuts through the sweet teriyaki glaze and keeps the fish from feeling heavy.

Works just as well under the broiler if the grill isn’t an option, same timing and same basting routine.

Chef Tips

• Coat the grill rack well with cooking spray or oil. Fish skin sticks hard to bare grates, and a torn fillet is nobody’s idea of dinner.
• Dress the trout cavities too. Brushing inside with marinade seasons the flesh as it cooks from the bone out.
• Use fresh dill, not dried. Dried dill tastes like hay under a teriyaki glaze.
• Test for doneness by pulling gently with a fork at the thickest point. Flesh should separate cleanly in opaque white flakes.

Variations

• Swap teriyaki for a honey-soy glaze for a less salty, slightly sweeter finish.
• Add thin slices of fresh ginger inside the cavity for an Asian-leaning depth.
• Use lemon wedges instead of lime for a Mediterranean feel with the same brightness.