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Hot Grilled Trout
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    Hot Grilled Trout

  • 1/4 cup lemon juice
  • 2 tablespoons melted margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped parsley
  • 2 tablespoons sesame seeds
  • 1 tablespoon Tabasco hot sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 brook trout -- about 1 pound each
  • In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO 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 inch 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 sauce.
    Makes 4 servings.

    From: BBQ Mailing List
    Posted By: Jeff Lipsitt
    Post Date:July 12, 1998

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