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["With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep.", "In a 13"" by 9"" baking pan, mix lemon juice, salt and pepper.", "Add in fish and turn over to coat with marinade.", "Cover; chill at least 3 hrs turning occasionally.", "In a 1-qt saucepan over medium heat, toast sesame seed till golden brown, stirring and shaking pan occasionally.", "Add in butter or possibly margarine and heat till melted.", "Place fish on rack in broiling pan.", "Drain marinade from baking pan into sesame seed mix.", "Preheat broiler if manufacturer directs.", "Broil fish about 5 min on each side, basting frequently with sesame seed mix.", "Test fish for doneness with a fork.", "Trout are cooked when their flesh flakes easily.", "With pancake turners or possibly spatulas, lift fish carefully onto hot platter and spoon warm juices over it.", "The Good Housekeeping Illustrated Cookbook, top side of fish into servings, just down to the bone.", "Carefully ease cooked meat away from the rib bones; lift one section and place it on warmed plate.", "Repeat with remaining sections.", "Lift off all bones and carve the lower section in the same way.", "(If the fish is stuffed, remove stuffing after cutting top of fish and before removing bones to serve lower portion.)"]
