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| Title: | trout by christopher |
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| Type: | Appetizer | |
| Servings: | 2 | |
| Difficulty: | Easy | |
| Prep Time: | 20 | |
| Cook Time: | 30-60 | |
| Ingredients: | ||
| Directions: | 1/4 cup lemon juice 2 tablespoon margarine -- melted 2 tablespoon vegetable oil 2 tablespoon parsley -- chopped 2 tablespoon sesame seeds 1 tablespoon Tabasco hot sauce 1/2 teaspoon ground ginger 1/2 teaspoon salt 4 brook trout -- about 1 pound each Instructions: 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. |
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| Other Notes: | ||
| Date Added: | 08/17/09 11:38 AM | |
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