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Basic Barbecued Fish
1/4 cup butter, melted
1/4 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. paprika
3/4 tsp. oregano leaves
4 Trout, about 1 lb. each (or 4 small Salmon Steaks, 1" or 4 Fillets of fish, 1/2" thick, about 1 1/2 lbs.)
Salt and pepper
Combine butter, lemon peel, lemon juice, paprika and oregano; pour over fish in shallow dish. Refrigerate until ready to cook. Sprinkle fish with salt and pepper. Grill fish 4 to 6 inches from medium coals, about 6 to 8 minutes on each side for Fillets, and about 8 to 10 minutes on each side for Trout or Salmon Steaks. Turn fish only once; brush with marinade 2 or 3 times. Serve with lemon wedges.
Makes 4 servings. Note: For Fillets, use a well oiled hinged hand grill or flat basket grill, or a disposable aluminum pan punched with holes.
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