Green Fish

Copyright © 2005 Geoffrey Alan Washburn

Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License

• 4 trout fillets (about 8 ounces each)
• Green Pepper Tabasco Sauce
• 2 medium onions thinly sliced
• 1/2 teaspoon of salt
• 1 tablespoon of olive oil

1. With a sharp knife make two diagonal slits on the skin side of each fillet.
2. Place the fillets into a shallow dish.
3. Lightly coat the fish with the Green Peppr Tabasco sauce. Most of the heat will be lost during grilling, so you may want to add more later if you like.
4. Season the fish with the salt, and cover with the onions.
5. Cover and refrigerate for 30 minutes.
6. Remove from the refrigerator and drizzle the oil on the skinless side of the fillets.
7. Transfer the onions to a separate container.
8. Place the fillets, skinless side down, on the hot grill. Cook for 5 to 6 minutes, then turn the fillets over and cook for 5 to 6 minutes more
9. Place the onions in a wire basket and grill alongside the fish, turning several times to prevent burning. Lacking a wire basket, they may be grilled directly on a “Foreman” grill or cooked in a wok.
10. Allow a couple minutes for cooling, garnish the fish with