1/4 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
1/2 teaspoon 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.
