Ginger
Basted Trout

Ginger dates back over 3,000 years to the Sanskrit srngaveram meaning "horn root" which resembles its appearance. Although it was well-known to the ancient Romans, it all but disappeared from Europe after the fall of the Roman Empire. FYI: Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat. Today, you find ginger everywhere in the kitchen.

Gather the following items:

    4 trout fillets
    2 tsp. gresh ginger - grated
    2 tsp. onion - grated
    2 tsp. chopped parsley
    2 tsp. fresh cracked black pepper
    1 tsp. soy sauce
    1 tsp salt
    1/2 tsp salt

Mix thoroughtly the ginger, onion, parsley, olive oil, soy sauce, pepper and salt in a plastic "zip-lock" type bag. Place fillets in the bag and marinate for 2-3 hours carefully turning occasionally. Preheat the grill to medium-high. We recommend a grill topper to help protect fish from falling apart on the grill grates. Turn once or twice cooking thoroughtly (fish should flake easily with the twist of a fork).

Enjoy!