Ingredients: 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 Directions: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. |