Instructions: Score both sides of trout with diagonal slashes 1/4-inch deep and 1 inch apart. Combine teriyaki baste & glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.

Meanwhile, prepare coals for grilling. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. Serve with lime wedges.

(To broil: Place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture).

This recipe yields 6 servings.

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