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.

Yield: 4 Servings Degree of Difficulty: Easy Recipe Category: Seafood and Kabab/Grill Recipe Ethnic Group: American

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