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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Maxines (Paris) Fish Marinade: Trout Recipe

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This recipe for Maxines (Paris) Fish Marinade: Trout is from The Kirkland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Garlic clove, finely chopped
Pepper corns
Thyme
Basil
Scotch
Trout, whole cleaned
Directions:
Directions:
The ingredients are approximated, use equal amounts of the dry spices and a liberal hand with the garlic,peppercorns and scotch.
Combine the dry ingredients, fill the trout cavity add about a Tablespoon of scotch and wrap tightly in foil.

BBQ (turning at least once on the grill) or poach for about 20 minutes, until done (fish flakes when cut with a fork)
Number Of Servings:
Number Of Servings:
as many as you want
Preparation Time:
Preparation Time:
1/2 hour including cooking
Personal Notes:
Personal Notes:
This recipe came from Mom, Adelle Kirkland. She loved to try new cooking ideas, but often didn't keep the recipe, this is one I made her repeat to me verbally which is why there are no measurements! I can still hear her voice as she was telling me this recipe!

 

 

 

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