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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 -- about 1 pound each

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 P2784 outdoor charcoal grill

12/10/02

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