|Hot Grilled Trout|
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well.
Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover.
Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade.
Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes.
Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired,
serve with additional TABASCO sauce.
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