Prep 40 mins
Cook 10 mins
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"
- 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
- 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.
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.
Very good, the best trout I've ever had -- I think if we had more time to let it marinate, it would have been out of this world. The meat was moist and tender. I didn't have fresh ginger and used powdered. Thanks for sharing.
I've tried several Trout recipes, but this was the best and easiest by far! I've been cooking trout for years, but never with HOT SAUCE, haha!! It was a great touch! I didn't have sesame seeds or fresh parsley, so I used some dried thyme and a pinch of a special "rub" seasoning that we homemade. Oh yeah, and use the hot sauce "Cholula" instead of Tabasco, much better flavor, and can be purchased at any grocery store...look for the bottle with the wood ball cap! Try this, you will LOVE IT!