- 4 [10 to 12-ounce / 284 to 340-g each] rainbow or river trouts
- Lemon juice
Marinade
- 1 tablespoon [15 mL] lemon juice
- 1/2 cup [125 mL] Sherry
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 mL] vegetable oil
- 1 clove garlic, minced
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- Well coat trouts with lemon juice; then arrange trouts into a shallow glass dish.
- Into a bowl, mix together all marinad ingredients [lemon juice, Sherry, soy sauce, vegetable oil and minced garlic].
- Evenly pour marinade all over trouts.
- Leave to marinate, refrigerated for 1 hour, turning trouts over after 30 minutes.
- Remove trouts from marinade; reserve marinade.
- Lay trouts into a greased wire fish basket that is used to barbecue.
- Preheat gaz barbecue to medium heat.
- Into wire fish basket, barbecue trouts onto warm barbecue rack for 12 to 15 minutes, turning trouts at half-time and brushing trouts often with reserved marinade.
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