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Hall Cook Book

Weister Creek Trout

Category: Seafood / Submtd By: Steve Hall

Yield: 1 Serving

6 Ounces Trout	1/8 Teaspoon Pepper
2 Tablespoons Butter	Sprig Fresh Dill
1/4 Teaspoon Salt

Tell the wife to fire up the barbecue since you will be back in about an hour with some trout.
If you don't have a grill, place a cookie sheet on the highest rack position in your
oven and preheat the oven to broil. Do this about 5 minutes before cooking the fish.

Catch the trout. Clean the trout. Remove the head and tail.
If you lack a fishing license, skill with a fishing rod, or access to a stream populated with
trout, you can pick up an already cleaned trout at your local fishmonger.

Open the fish, sprinkle the insides with salt and pepper.
Cut the butter into thin slices and lay inside the fish.
Place the fresh dill on top of the butter slices. Close the fish.
Wrap it all in two layers of aluminum foil.

Put on the grill or, alternatively, on the preheated cookie sheet in the oven.
Cook 10 minutes to a side. Serve.

Per Serving: 432 Cal (69% from Fat, 31% from Protein, 0% from Carb); 33 g Protein; 33 g Tot Fat; 16 g Sat Fat; 10 g Mono Fat; 0 g Carb; 0 g Fiber; 52 mg Calcium; 1 mg Iron; 911 mg Sodium; 164 mg Cholesterol

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