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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is hot, as in SPICY hot! If one whole tablespoon of Tabasco seems to be too much for you then, obviously, use less. This recipe is from The Tabasco Cookbook Ingredients:
1/4 cup fresh lemon juice |
2 tablespoons butter or 2 tablespoons margarine, melted |
2 tablespoons vegetable oil |
2 tablespoons fresh parsley, chopped |
2 tablespoons sesame seeds |
1 tablespoon hot pepper sauce, such as tabasco |
1 teaspoon fresh ginger, grated |
1/2 teaspoon salt |
4 (1 lb) brook trout, whole, cleaned |
Directions:
1. Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
2. Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.
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