Be the first to Trout is grilled with a lemon and onion baste, then flamed with rum over fresh herbs. Be sure to read the flambé tips before beginning.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 (8-ounce) trout fillets
- .
- Lemon Onion Baste:
- 1/2 cup lemon juice
- 1/4 teaspoon salt
- 1/4 cup salad oil
- 1/4 teaspoon sugar
- 1/8 cup green onions
- Dash of pepper
- 2 to 3 ounces rum (or cognac)
- .
- Assorted Herbs:
- Rosemary
- Fennel
- Dill
- Parsley
- Thyme
- Sage
Preparation:
Combine lemon juice, salt, salad oil, sugar, green onions, and pepper. Mix thoroughly.
Grill trout fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5 to 8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests.) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables.
Yield: 4 servings
Recipe Source: UW Sea Grant Advisory Services
Reprinted with permission.
Grill trout fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5 to 8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests.) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables.
Yield: 4 servings
Recipe Source: UW Sea Grant Advisory Services
Reprinted with permission.
