Hot Grilled Trout

5.0(8)

This is hot, as in SPICY hot! If one whole tablespoon of Tabasco seems to be too much for you then, obviously, use less. This recipe is from "The Tabasco Cookbook"

by Hey Jude·published 2005-08-29

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Trout

Servings

4 serving(s)

Total time

50 min

prep 40 min

Calories / serving

813 kcal

Ingredients (9)

serves

1/4 cup fresh lemon juicelemon-juice
2 tablespoons butter or 2 tablespoons margarine, meltedmargarine
2 tablespoons vegetable oilvegetable-oil
2 tablespoons fresh parsley, choppedparsley
2 tablespoons sesame seedssesame-seed
1 tablespoon hot pepper sauce, such as Tabascopepper
1 teaspoon fresh ginger, gratedginger
1/2 teaspoon saltsalt
4 (1 lb) brook trout, whole, cleanedtrout

Instructions (2 steps)

01Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot 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.
02Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). 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.

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