Recipe by Hey Jude
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"
Top Review by Goody2shz
This was perfectly fine but nothing special. I've been catching, cooking and eating trout for years and to me there was too much work getting all the ingredients together. There are much easier recipes out there that taste better. I followed the recipe exactly except I used Schiracha hot sauce instead of Tabasco. Also, I cooked it on my George Forman grill since it was too cold outside to use the grill. It would probably be much better on the outdoor grill but I probably won't try it again.
- 59.14 ml fresh lemon juice
- 29.58 ml butter or 29.58 ml margarine, melted
- 29.58 ml vegetable oil
- 29.58 ml fresh parsley, chopped
- 29.58 ml sesame seeds
- 14.79 ml hot pepper sauce, such as Tabasco
- 4.92 ml fresh ginger, grated
- 2.46 ml salt
- 4 (1814.36 g) brook trout, whole, cleaned
Directions See How It's Made
- Prepare 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.
- Remove 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.