Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | 8-oz trout fillets; or salmo |
| ¼ teaspoon | Pepper |
| ½ cup | Melted butter; or oil |
| 2 teaspoons | Salt |
| ¼ cup | Lemon juice |
| ½ teaspoon | Worcestershire sauce |
| \N \N | Tabasco sauce |
| \N \N | Paprika |
Combine ingredients, except paprika, in a small bowl. Place the fillets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika. Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.
Serves 6.
(Adapted from a recipe in "Seafood Treats From the Barbeque", Fisheries and Marine Service, Government of Canada)