Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Fresh Lemon Juice
2 tb Melted Butter Or Margarine
2 tb Vegetable Oil
2 tb Chopped Fresh Parsley
2 tb Sesame Seeds
1 tb Tabasco Pepper Sauce
1 ts Grated Fresh Ginger
1/2 ts Salt
4 Whole Brook Trout, Cleaned
- About 1 Pound Each

Charcoal-grilled fish takes on a new level of flavor when marinated
in this wonderful sauce, intensified by a full tablespoon of Tabasco
sauce.
~---------------------------------------------------------------------
~-- Prepare a charcoal fire for grilling. In a shallow dish, mix the
lemon juice, butter, oil, parsley, sesame seeds, Tabasco 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. 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.

From: The Tabasco Cookbook. Typed by Syd Bigger.

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