Recipe - Hot Grilled Trout

One fourth cup Fresh Lemon Juice
2 tablespoon Melted Butter Or Margarine
2 tablespoon Vegetable Oil
2 tablespoon Chopped Fresh Parsley
2 tablespoon Sesame Seeds
1 tablespoon Tabasco Pepper Sauce
1 teaspoon Grated Fresh Ginger
One half teaspoon Salt
4 Whole Brook Trout, Cleaned
About 1 Pound Each

Charcoalgrilled fish takes on a new level of flavor when marinated in this
wonderful sauce, intensified by a full tablespoon of Tabasco sauce.
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Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon
juice, butter, oil, parsley, sesame seeds, Tabasco 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.

Remove the fish, reserving the marinade, and place them in a handheld
hinged grill. 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.

From: The Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini