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"Hot" Grilled Trout

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1/4 cup lemon juice
2 tablespoons melted margarine
2 tablespoons vegetable oil
2 tablespoons chopped parsley
2 tablespoons sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout; about 1 pound each

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. Makes 4 servings. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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