• Filletsof Trout (or Salmon)
  
• Basting Sauce
  
• 1/4 lb.meltedbutter
  
• 1/8 cup of lemon juice
  
• 8 teaspoons Worcestershire sauce
  
• 2 teaspoons Soy sauce
  
• 8 teaspoons brown sugar
  
• Teriyaki sauce (from the marinade)
  

2. Baste constantly to keep the fish from drying.

3. When you suspect the fillets are half done, cut the fillet in half and check.(meat will flake easily). If half done turn the filet and cook and baste the same length of time on the other side.