garlic croutons, crushed
Head, dress and back-split the trout. With the trout lying open like a book, season one filet lightly with a mixture of equal parts brown sugar, teriyaki sauce and pineapple juice. Season the other filet lightly with Italian dressing and crushed garlic croutons. Gill the trout on tin foil until the trout flesh parts easily from the bones. Serve this open-face with a dish of lemon juice to dip in.
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