Sunday, September 17, 2006
Grilled Rainbow Trout
A few whole trout (no guts if you can get it that way)
4 tbsp. butter
1/4 c. lemon juice
1/4 c. soy sauce
3/4 tsp. ground ginger
1/2 tsp. cracked peppercorns
I marinated the fish before cooking for about an hour in a plastic bag with some olive oil and lemon juice.
Melt the butter in small saucepan. Add lemon juice, soy sauce, ginger and pepper. Brush inside and outside of fish generously with the butter mixture.
You can place the fish on aluminum foil or directly on the grill and cook on medium or indirect heat. It's a tricky proposition turning the fish on the grill - I'd recommend flipping from the head to the tail. Cook until fish flakes easily.