Barbecued Speckled Trout Recipe




Barbecued Speckled Trout Ingredients

1 small trout, whole
1 flour
1 corn oil
1 salt & pepper, to taste
1 tabasco

A Recipe for
Barbecued Speckled Trout

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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This Recipe for Barbecued Speckled Trout is one of thousands in the Recipes-to-go Barbecue Cookbook.


Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces



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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes


This is a recipe for Barbecued Speckled Trout from the recipe cookbook of Recipes-to-go (Barbecue)


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Barbecued Speckled Trout

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

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Barbecued Speckled Trout Directions

Wash the fish and dry with a paper towel. Make a paste fron the
flour, corn oil seasoned with salt, pepper and tabasco. Coat the fish
with the thin paste. Place over a grill over medium heat about three
inches from the charcoal brickettes. Barbecue about six to eight
minutes, turning the fish once.

Allow one fish per person.

Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet

Serves: 1

 

 

 

 

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Barbecued Speckled Trout Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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