Barbecued Trout
Ingredients:
2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tbsp lemon juice
2 tbsp canola oil
1 tsp dried rosemary, crushed
6 pan-dressed trout fillets
Combine soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork.
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