Hot Grilled Trout

By on September 3, 2011

 Hot Grilled Trout


  • 4 Brook Trouts (about 1 lb. each)
  • 2 tbsp. Parsley (chopped)
  • 2 tbsp. Sesame Seeds (Till)
  • ½ tsp. Ground Ginger (Adrak)
  • ½ tsp. Salt
  • ¼ cup Lemon Juice
  • 1 tbsp. Hot Sauce
  • 2 tbsp. Margarine (melted)
  • 2 tbsp. Vegetable Oil


  • In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, 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 hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional hot sauce.