| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Hot, Tabasco |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh Lemon Juice |
| 2 |
tb |
Melted Butter Or Margarine |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Chopped Fresh Parsley |
| 2 |
tb |
Sesame Seeds |
| 1 |
tb |
Tabasco Pepper Sauce |
| 1 |
ts |
Grated Fresh Ginger |
| 1/2 |
ts |
Salt |
| 4 |
|
Whole Brook Trout, Cleaned About 1 Pound Each |
INSTRUCTIONS
Charcoal-grilled fish takes on a new level of flavor when marinated in this
wonderful sauce, intensified by a full tablespoon of Tabasco sauce.
~------------------------------------------------------ ~-----------------
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 hand-held
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
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