Yield: 6 Servings
|6 \N||8-oz trout fillets; or salmo|
|½ cup||Melted butter; or oil|
|¼ cup||Lemon juice|
|½ teaspoon||Worcestershire sauce|
|\N \N||Tabasco sauce|
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.
(Adapted from a recipe in "Seafood Treats From the Barbeque", Fisheries and Marine Service, Government of Canada)