"Hot" Grilled Trout

Recipe Ingredients

1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Melted margarine
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Sesame seeds
1 tablespoon	15ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Salt
4		Brook trout - (abt 1 lb ea)

Recipe Instructions

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.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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