South Seas Grilled Trout
- 2 pounds of trout fillets
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 fresh pineapple
- 2 tablespoons sesame seeds
- 2 tablespoons fresh chives snipped into small pieces.
- 1 tablespoon butter for greasing aluminum foil
Cut skin from pineapple, cut into 1 inch slices and core the center from each piece. In a medium mixing bowl combine the lime juice, sesame oil, brown sugar, fresh ginger, and soy sauce. Cut trout fillet into serving size pieces about 3-4 inches. Place trout filet pieces into a large plastic bag and add the trout pieces and pineapple slices. Pour the marinade into the plastic bag and seal the bag tightly. Refrigerate for at least 1 hour before cooking.
Start grill. Remove trout fillets and pineapple slices from the marinade and discard the marinade. Place the trout fillets on a double layer of greased aluminum foil, with the edges folded up. Place trout fillets in the aluminum foil boat on the hot grill. Cook covered for 10 to 15 minutes or till the trout fillets flake easily. The pineapple slices should be grilled for 3-4 minutes per side, then remove from the grill. Place the trout fillets on a serving platter and sprinkle with the sesame seeds and chives.
