*  Exported from  MasterCook  *
 
                            BROILED SESAME TROUT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Serving size rainbow trout
                         Or other locally available
                         Trout, pan-dressed
      1/2   c            Lemon juice
    4       ts           Salt
      1/4   ts           Pepper
      1/4   c            Sesame seed
      3/4   c            Butter or margarine
 
    With a sharp knife, make 3 light slashes on each side
   of fish, without cutting flesh too deep.
    In a 13″ by 9″ baking pan, mix lemon juice, salt and
   pepper.  Add fish and turn over to coat with marinade.
   Cover; refrigerate at least 3 hours turning
   occasionally.
    In a 1-quart saucepan over medium heat, toast sesame
   seed until golden, stirring and shaking pan
   occasionally.  Add butter or margarine and heat until
   melted.
    Place fish on rack in broiling pan.  Drain marinade
   from baking pan into sesame seed mixture.  Preheat
   broiler if manufacturer directs.
    Broil fish about 5 minutes on each side, basting
   frequently with sesame seed mixture.
    Test fish for doneness with a fork.  Trout are cooked
   when their flesh flakes easily.
    With pancake turners or spatulas, lift fish carefully
   onto warm platter and spoon hot juices over it. The
   Good Housekeeping Illustrated Cookbook, Hearst Books,
   NY, 1980. Carving a Whole Fish With a sharp knife, cut
   the top side of fish into servings, just down to the
   bone.
    Carefully ease cooked meat away from the rib bones;
   lift one section and place it on warmed plate.  Repeat
   with remaining sections.
    Lift off all bones and carve the lower section in the
   same way. (If the fish is stuffed, remove stuffing
   after cutting top of fish and before removing bones to
   serve lower portion.)
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving