6 8 ounce trout fillets -- or salmon
1/4 teaspoon pepper
1/2 cup melted butter -- or oil
2 teaspoons salt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce
paprika
Instructions:
Combine ingredients, except paprika, in a small bowl. Place the fillets
in a greased, hinged wire grill or on skewers. Baste fish with sauce
and sprinkle with paprika. Cook about 4 inches from hot coals for
5-6 minutes on each side, or until fish flakes easily when tested
with a fork. Baste frequently. Sprinkle with paprika when serving.
Adapted from a recipe in "Seafood Treats From the Barbeque", Fisheries
and Marine Service, Government of Canada
