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Droolin' Devil Spicy Grilled Trout



  • 1/4 cup lemon juice
  • 2 tbsp melted margarine
  • 2 tbsp North Prairie Gold Canola Oil
  • 2 tbsp. Floating Gardens chopped parsley
  • 2 tbsp sesame seeds
  • 1 tbsp Droolin' Devil Gourmet Hot Sauce
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 4 Wild West steelhead trout, about 1 lb each


In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, Droolin' Devil Gourmet Hot 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 handheld hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals, 5 minutes. Turn; brush with marinade, cook 5 more minutes. Fish is done when it flakes easily with fork.

If desired, serve with additional Droolin' Devil Gourmet hot sauce.

Makes 4 servings.

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