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6 ea Pan-dressed trout
2/3 c Soy sauce
1/2 c Ketchup
2 tb Lemon juice
2 tb Vegetable oil
1 ts Crushed dried rosemary
Lemon wedges, optional
Place trout in a single layer in a plastic bag or glass baking dish. Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour into bag or dish. Cover (or close bag) and let stand for 1 hour, turning once. Remove fish, reserving marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium coals for 8- 10 minutes or until fish is browned on the bottom, turn and baste with marinade grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 6 servings.
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