The Tabasco Cookbook by Paul McIlhenny

Author:Paul McIlhenny
Language: eng
Format: epub, pdf
Publisher: Potter/TenSpeed/Harmony
Published: 2016-02-01T16:00:00+00:00

Note: If using cut-up chicken, brown the pieces 5 to 10 minutes longer, until nearly cooked through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes.

Hot Grilled Trout

Charcoal-grilled fish takes on a new level of flavor when marinated in this wonderful sauce, intensified by a full tablespoon of Tabasco Sauce.

SERVES 4

¼ cup fresh lemon juice

2 tablespoons olive oil

2 tablespoons vegetable oil

2 tablespoons chopped fresh parsley

2 tablespoons sesame seeds

1 tablespoon Tabasco Pepper Sauce

1 teaspoon grated fresh ginger

½ teaspoon salt

4 whole brook trout (about 1 pound each), cleaned

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