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Crispy Skin Barbecued Trout

Country.Chef's picture
Ingredients
  Trout 1 Large
  Lemon 1 , cut in half
  Soy sauce 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Method: 
Barbecue
Ingredient: 
Fish

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