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Spicy Grilled Trout
Ingredients: |
|
1/4 cup | lemon or lime juice |
2 tablespoons | melted butter |
2 tablespoons | vegetable oil |
2 tablespoons | chopped parsley |
1 tablespoon | hot sauce |
1/2 teaspoon | ground ginger |
1/2 teaspoon | salt |
4 | brook trout |
Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds, hot sauce, ginger and salt. Mix well. Pierce skin of fish in several places. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade. Place fish on grill; brush fish with marinade while grilling. Cook over high heat for 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork – Cook to taste.
Grilled Veggies
Ingredients: |
|
3/4 cup | olive oil |
1/4 cup | red wine vinegar |
1 teaspoon | fresh rosemary |
1 teaspoon | fresh thyme leaves |
1 teaspoon | fresh basil; chopped |
1 teaspoon | fresh oregano; chopped |
1 tablespoon | minced garlic |
1/2 teaspoon | salt |
1/2 teaspoon | ground black pepper |
2 pound | ssorted vegetables, chopped or whole, according to taste. |
Prepare
Combine all ingredients in a small bowl. Marinade vegetables with sauce, and cover and refrigerate for 2 hrs. Grill vegetables over medium heat until tender, brushing them with marinade while they cook. Cooking times will vary according to the vegetables chosen.
Owner’s manual: model NPC1406G portable outdoor charcoal grill | 9/30/03 | 18 |