6 med. trout (dressed for grilling)
1/4 lb. butter, melted
1/4 bottle A-1
1/4 bottle Worcestershire sauce
1 lemon
1/2 tbsp. salt
1/2 tbsp. seasoned salt
1/4 tsp. pepper

Have fish market cut heads off, leave scales on, split to lay flat and gut fish. Prepare sauce and pour over fish for marinade. Keep in refrigerator for at least 1 hour. Place fish directly on grill, scales down, baste with sauce, and cook until fish flakes when basted. Usually the cooking time varies from 10 to 15 minutes. Serve immediately on warm plates. Serves 6.