Fish House Barbecue
Yield
6 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato sauce
|
|
| ½ | cup |
white wine
dry |
*
|
| 4 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
mixed herbs
dried |
* |
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 6 | each |
trout
whole and dressed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato sauce
|
|
| 118 | ml |
white wine
dry |
*
|
| 6E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
mixed herbs
dried |
* |
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 6 | each |
trout
whole and dressed |
*
|
Directions
In small saucepan, combine tomato sauce, wine, melted butter, lemon juice, green onion, salad herbs, sugar, salt, and hot pepper sauce.
Simmer 10 to 15 minutes.
Grill fish over hot coals 10 minutes on each side.
Brush both sides of fish with sauce during the last few minutes of grilling.
Pass remaining sauce.
