FLAMING FISH

Serves 4

Ingredients

• 4 Trout fillets (1/2 lb each)
• Lemon-onion baste:
• 1/2 cup lemon juice 1/4 teaspoon salt
• 1/4 cup salad oil 1/4 teaspoon sugar
• 1/8 cup green onions dash of pepper
• 2-3 ounces rum (or cognac)
• assorted herbs: rosemary, fennel, dill, parsley, thyme, sage

Directions 

Combine the ingredients of the lemon-onion baste and mix thoroughly. Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once. Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor. Serve with a wild rice mix and a plate of cut raw vegetables.

UW Sea Grant Advisory Services