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Ingredients
- 6 x Serving size rainbow trout Or possibly other locally available Trout, pan-dressed
- 1/2 c. Lemon juice
- 4 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Sesame seed
- 3/4 c. Butter or possibly margarine
Method
- With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep.
- In a 13" by 9" baking pan, mix lemon juice, salt and pepper.
- Add in fish and turn over to coat with marinade.
- Cover; chill at least 3 hrs turning occasionally.
- In a 1-qt saucepan over medium heat, toast sesame seed till golden brown, stirring and shaking pan occasionally.
- Add in butter or possibly margarine and heat till melted.
- Place fish on rack in broiling pan.
- Drain marinade from baking pan into sesame seed mix.
- Preheat broiler if manufacturer directs.
- Broil fish about 5 min on each side, basting frequently with sesame seed mix.
- Test fish for doneness with a fork.
- Trout are cooked when their flesh flakes easily.
- With pancake turners or possibly spatulas, lift fish carefully onto hot platter and spoon warm juices over it.
- The Good Housekeeping Illustrated Cookbook, top side of fish into servings, just down to the bone.
- Carefully ease cooked meat away from the rib bones; lift one section and place it on warmed plate.
- Repeat with remaining sections.
- Lift off all bones and carve the lower section in the same way.
- (If the fish is stuffed, remove stuffing after cutting top of fish and before removing bones to serve lower portion.)
