"hot" Grilled Troutfish and seafood, grilling recipes 1/4 cup lemon juice 2 tablespoons margarine; melted 2 tablespoons vegetable oil 2 tablespoons parsley; chopped 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. |
