"Hot" Grilled Trout Recipe - Cooking Index
|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|
|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.
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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