Hot Grilled Trout
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
sesame seeds
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
brook trout
about 1 pound each |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
sesame seeds
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 5 | ml |
ginger
fresh, grated |
|
| 2.5 | ml |
salt
|
|
| 4 | each |
brook trout
about 1 pound each |
* |
Directions
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.
