Hot Grilled Trout

1. 1

   In a shallow dish, mix lemon juice, butter, olive oil, parsley, sesame seed, Tabasco pepper sauce, ground ginger and salt.

2. 2

   With a fork, pierce skin of brook trout (about 1 pound each).

3. 3

   Coat fish with marinade inside and out.

4. 4

   Cover and refrigerate for 30 minutes to an hour.

5. 5

   Place fish in hand held grill; brush with marinade.

6. 6

   Cook about 4-inches from hot coals for 5 minutes.

7. 7

   Turn and brush with marinade.

8. 8

   Cook 5 minutes longer or until fish flakes easily with fork.

No additional tips available.