cleaned and de-boned trout fillets
4 tbsp. (1/2 stick) melted butter
Coleman's dry mustard
brown sugar
paprika
grape seed oil

Preheat your grill with low to medium coals (charcoal works best). Use non-stick cooking spray (Pam) on the grates.

Brush the "skin side" of the trout with oil, lightly salt and pepper the fish. Baste the fish with butter heavily (I use a pastry brush). Dust an even light coat of dry mustard on entire fillet. Dust heavy with brown sugar over entire fillet. Sprinkle a line of paprika down center of fish.

Grill until fish bubbles through with grill lid on, about 6 to 8 minutes till edges crisp a little and its "golden brown". Plate.

Chicken broth saffron rice makes a nice side for this dish.

Submitted by: Jeff Riehle