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