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1 15-ounce can tomato sauce
1/2 cup dry red wine
1/2cup butter or margarine
2 tablespoons lemon juice
2 tablespoons chopped green onion with tops
1 teaspoon sugar
1 teaspoon dried salad herbs
1/2 teaspoon salt
Pew drops bottled hot pepper sauce
6 whole pan-dressed lake or brook trout or perch
(about 8 ounces each)
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In small saucepan combine tomato sauce, wine, butter,
lemon juice, green onion, sugar, salad herbs, salt, and hot
pepper sauce.
Simmer, uncovered, 10 to 15 minutes.
Grill fish over hot coals 10 to 12 minutes.
Turn fish and grill until done done, 10 to 12 minutes more.
Brush fish with sauce during last few minutes of grilling.
Pass the warm sauce.
Makes 6 servings.
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