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Crispy Skin Barbecued Trout

Country.Chef's picture
  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)

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.

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