This delicious recipe came from a friend. The sauce really gives the fish a wonderful flavor. Even those who aren’t that fond of fish will like it prepared this way.
—VIVIAN WOLFRAM MOUNTAIN HOME, AR
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional
1. Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover remaining marinade for basting and refrigerate.
2. Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.