1/4 cup lemon juice
2 tablespoon margarine -- melted
2 tablespoon vegetable oil
2 tablespoon parsley -- chopped
2 tablespoon sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each
Instructions:
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame
seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish
in several places with tines of fork. Roll fish in juice mixture to
coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning
occasionally. Remove fish from marinade; reserve marinade. Place fish
in hand-held hinged grill; brush fish with reserved marinade. Cook
about 4 inch from hot coals 5 minutes. Turn; brush with marinade,
cook 5 minutes longer. Fish is done when it flakes easily with fork.
If desired, serve with additional TABASCO sauce.
