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Trout: Barbecued Trout

Source of Recipe


Taste of Home magazine



List of Ingredients



• 2/3 cup soy sauce
  
• ½ cup catsup
  
• 2 Tbsp lemon juice
  
• 2 Tbsp vegetable oil
  
• 1 tsp dried rosemary, crushed
  
• 6 pan-dressed trout
  
• .
  
• Lemon wedges (optional)
  






Instructions



1. Combine the soy sauce, catsup, lemon juice, oil and rosemary; pour two-thirds of the marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting.
   
   
2. Drain fish and discard marinade.
   Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat, for 8 to 10 minutes or until fish is browned on the bottom.
   
   
3. Turn and baste with reserved marinade; grill 5 to 7 minutes longer, or until fish flakes easily with a fork. Serve with lemon wedges, if desired.
   
   Makes 6 servings.