| 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, wight@odc.net
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