Flaming Fish

Course : Fish
Serves: 4
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4 fillets trout fillets 8 oz
---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
1/8 teaspoon pepper
2 ounces rum -- or cognac, up to 3
-----assorted herbs-----
1 teaspoon rosemary
1 teaspoon fennel
1 teaspoon dill
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon sage

Preparation / 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

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