Jorge decided to do a BBQ for the last kitchen in the South Arm Cooking Club for Seniors before the break in summer.

For the BBQ, we had fish, chicken and a variety of vegetables. For the fish, Jorge selected Trout. We had two different types of marinates, one recipe from Jorge and the other Asian flavour recipe from Linda.

Ingredients

Jorge’s recipe:

• 1/2 cup lemon juice
• 1/2 bunch of parsley
• 1/2 teaspoon ground black pepper
• 8 trout fillets

Linda’s recipe:

• juice of 1 lemon
• lemon zest from 1 lemon
• 1/4 cup sherry or dry white wine
• 1/4 cup soy sauce
• 3 tablespoons Maggie Seasoning (optional)
• ground black pepper to taste
• 1/4 cup finely grated fresh ginger root
• 2 cloves garlic, crushed
• 2 pounds fish fillet (or chicken or pork or large scallop)

Prep time: 10 minutes; Cook time: 10 minutes; Serves 8
Instructions

For Linda’s recipe, place all the marinate ingredients in a glass jar with lid and shake to blend well. Marinate the fish with the marinates for at least 20 minutes before grilling.

For Jorge’s recipe, blend the marinate ingredients in a blender.

Season the fish with salt. Marinate the fish with the lemon-parsley mixture for at least 20 minutes before grilling.

To prevent the fish from sticking to the grill, you may place the fish on an aluminium foil on the grill.  Grill the fish in a high heat preheated grill, skin side first, turning once for about 5 minutes or until the interior of the fillet is no longer translucent.