Grilled Marinated Trout - Recipelink.com

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From the ""Camp Cook"" of Wisconsin Outdoor Journal comes this new cookbook filled with culinary delights for hunting families everywhere. Readers will learn to easily prepare tasty and nutritious meals from the game they harvest. Designed to lie flat when opened, this cookbook will help the wild game chef achieve gourmet results with very little effort. Delicious recipes for deer, elk, bear, moose, partridge, pheasant, turkey, rabbit, squirrel, duck, goose, walleye, salmon, trout and side dish...

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365 Wild Game Recipes

Authors: Edie Franson

Date: September 2001

ISBN: 0873419952

Publisher: Krause Publications

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Grilled Marinated Trout
Recipe from: 365 Wild Game Recipes
by Edie Franson
Cookbook Heaven at Recipelink.com

1 large trout, cavity cleaned
Large wedge of lemon
Combination of parsley, basil, rosemary, or chives in any amount (your preference)
Marinade:
1/2 cup soy sauce
1/2 cup white sherry
1 tablespoon lime or lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon seasoned salt
1/8 teaspoon black pepper

Combine all marinade ingredients in a bowl or a shaker-type container and mix or shake well.
Brush trout cavity with juice from lemon wedge; sprinkle cavity with the combination of herbs. Lay trout in a shallow pan; pour marinade over the trout. Let stand for one hour, turning once. Remove trout from marinade. Strain marinade and set aside.
Spray a wire grill basket with nonstick cooking spray. Lay trout in basket. Grill should be at medium-hot heat. Cook over hot coals. Baste trout with marinade during grilling. Turn over and grill evenly on both sides. Trout is done when it flakes easily with a fork. Discard unused marinade.

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