| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | 8-oz. trout steaks | |
| 2 | oz | Whiskey; or brandy |
| 2 | Cl Garlic | |
| 2 | oz | Lemon juice |
| 1 | tb | Salt |
| 1/2 | c | Butter; melted |
| 2 | tb | Soy sauce |
| 1 | c | Sesame seeds; or more |
| Slivers of ginger; (if desir |
INSTRUCTIONS
Grind the garlic very fine or pound it in a mortar with the tb of salt. Or, you may crush it and mix it in a bowl with a heavy wooden spoon. Rub this mixture on the fish and let it stand for at least 1 hour, 2 or 3 hours will make it much better. Prepare a basting sauce with the soy sauce (use more than 2 tablespoons if you like the flavor), the whiskey or brandy, the lemon juice, and melted butter. Paint the fish with this mixture before and during cooking. Turn once. Cook until pleasantly browned and then sprinkle heavily with sesame seeds. Continue cooking until the seeds are well toasted. Serve on a hot platter with wedges of lemon or lime. Slivers of ginger (fresh or preserved) may be added to the basting sauce if you like the zest they give. Serves 4. (Adapted from a recipe in "James Beard's Fish Cookery", Beard) Recipes sent to me from Bill, [email protected]
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