And one more.....
2/3 cup soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional
Combine the 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 fish and discard marinade.
Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, 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. Serve with lemon if desired. Yield: 6 servings.
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional
Combine the 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 fish and discard marinade.
Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, 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. Serve with lemon if desired. Yield: 6 servings.
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