Main Dishes : "Hot" Grilled Trout

• 1/4 cup lemon juice
  
• 2 tablespoons melted butter or margarine
  
• 2 tablespoons vegetable oil
  
• 2 tablespoons chopped parsley
  
• 2 tablespoons sesame seeds
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon salt
  
• 4 brook trout, about 1 pound each
  

Combine lemon juice, butter, oil, parsley, sesame seeds, TABASCO^® Sauce, ginger and salt in a shallow dish and mix well. Pierce fish in several places with a fork and roll in lemon juice mixture to coat inside and out. Cover and refrigerate 30 minutes to 1 hour, turning occasionally.

Remove fish from marinade, reserving marinade. Place fish in a hand-held hinged grill basket; brush fish with reserved marinade. Cook about 4 inches above hot coals for 5 minutes. Turn and brush with marinade; discard remaining marinade. Cook fish 5 minutes longer or until it flakes easily when tested with a fork. If desired, serve with additional TABASCO^® Sauce.

Makes 4 servings.