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Serves 6.


    • 2 pounds trout fillets
    • 2 cups Italian dressing
    • 2 lemons, cut in wedges


Place trout fillets in baking dish.

Pour dressing over fillets, cover and refrigerate for 2 hours.

Place fillets on a hot, oiled grill.

Baste fillets frequently with dressing and cook for about 10 minutes.

Turn and baste again.

Fillets are done when they just begin to flake when tested with a fork.

Serve with lemon wedges.

For convenient cooking on charcoal grill, cover grill with foil and poke holes in the foil to circulate heat.

Maryland Dept of Agriculture Seafood & Aquaculture


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