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trout fluid ounces freshly squeezed lemon juice salt fluid ounces olive oil sugar green onion pepper rum rosemary fennel dill parsley thyme sage
Viewed: 96 - Published at: 7 years agoIngredients
- 4 (1/2 lb) trout fillets
- 4 fluid ounces freshly squeezed lemon juice
- 14 teaspoon salt (Optional)
- 2 fluid ounces olive oil
- 14 teaspoon sugar
- 18 cup green onion, chopped
- 1 dash pepper
- 3 fluid ounces dark rum or 3 fluid ounces cognac
- rosemary
- fennel
- dill
- parsley
- thyme
- sage
Method
- Combine the ingredients of the lemon-onion baste and mix thoroughly.
- Grill the fillets over medium hot coals, basting twice on each side with the lemon-onion baste.
- Cook for 5-8 minutes on each side, turning once.
- Cover a hot platter with herbs and place on it the fillets from the grill.
- Sprinkle more herbs on top of the fillets.
- Pour the rum or cognac over the fish and (CAREFULLY) ignite.
- The herbs and the booze will give the fish a subtle irresistible flavor.
