Mix the melted butter, dill, garlic, apricot jam and lemon juice in a cup or mug.
Wash the trout fillets under cold running water and then pat them dry with paper towels. Put the fish fillets on a hinged grid, skin side down.
You could first brush the skin side lightly with oil so that it doesn’t stick to the grid. Brush the flesh side generously with the butter sauce.
Braai the fillets on a hot fire, skin side down first, for about 5 minutes. Turn the grid, and braai the flesh side for another 5 minutes.
By now the fish should be cooked through and should flake easily. Depending on the thickness of the fillets, the braai time
could be shorter, especially if you like your trout a bit pink in the middle.
Take the grid off the fire and brush the trout once more with the butter sauce. Now carefully take the fish off the grid.
Sometimes the fish comes away from the skin as you do this, and that’s fine.
Serve at once, adding salt and pepper to taste, with potato wedges and salad.Recipe reprinted with permission of JanBraai from his latest book 'Red Hot'.