FLAMING FISH

LEMON-ONION BASTE:
1/2 cup lemon juice 1/4 teaspoon salt
1/4 cup salad oil 1/4 teaspoon sugar
1/8 cup green onions dash of pepper
2 to 3 ounces rum (or cognac)
assorted herbs: rosemary, fennel, dill, parsley, thyme, sage
4 Trout fillets (1/2 lb each)

Combine the ingredients of the lemon-onion baste and mix thoroughly.

Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once.

Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets.

Pour the rum over it and ignite. Have a large metal pan cover ready to extinguish fire if necessary. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor.

Serve with a wild rice mix and a plate of cut raw vegetables.

Servings: 4