Hot Grilled Trout

• 1/4 cup lemon juice
• 2 tablespoons butter melted
• 2 tablespoons vegetable oil
• 2 tablespoons parsley leaves fresh, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon red hot pepper sauce
• 1 teaspoon ginger fresh, grated
• 1/2 teaspoon salt
• 4 each brook trout about 1 pound each

1. Prepare a charcoal fire for grilling.
2. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt.
3. With a fork, pierce the skin of each fish in several places.
4. Roll the fish in the lemon juice mixture to coat thoroughly.
5. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
6. Remove the fish, reserving the marinade, and place them in a hand-held hinged grill.
7. Brush the fish with the marinade.
8. Cook about 4 inches from the hot coals for 5 minutes.
9. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

lemon juice, butter, vegetable oil, parsley, sesame seeds, red hot pepper sauce, ginger fresh, salt, trout

Taken from recipeland.com/recipe/v/hot-grilled-trout-37583 (may not work)