Crispy Skin Barbecued Trout
|Lemon||1 , cut in half|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄4 Cup (4 tbs) (For Dredging)|
Clean fish, leaving head and tail intact.
Rub inside and out with cut lemon.
In a bowl, combine soy sauce, sugar, lemon juice, oil, curry powder, ginger, and green onion.
Place fish in bowl and marinate for 1 hour.
Remove fish from marinade.
Pat fish dry, dip in flour, then dip in marinade again.
Place in awell-greased hinged fish basket.
Place basket on grill over medium-hot coals and barbecue trout for 10 minutes per inch of thickness.
Turn trout once or twice during barbecuing.
Remove fish from basket to serving platter and serve immediately.