"Hot" Grilled Trout Recipe - Cooking Index
"Hot" Grilled Trout Recipe - Cooking Index
| 1/4 cup | Lemon juice | |
| 2 tablespoons | Melted margarine | |
| 2 tablespoons | Vegetable oil | |
| 2 tablespoons | Chopped parsley | |
| 2 tablespoons | Sesame seeds | |
| 1 tablespoon | Tabasco pepper sauce | |
| 1/2 teaspoon | Ground ginger | |
| 1/2 teaspoon | Salt | |
| 4 | Brook trout - (abt 1 lb ea) |
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, Tabasco pepper sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally.
Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional Tabasco pepper sauce.
This recipe yields 4 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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