Title: Flaming Fish
Categories: Fish Shellfish Alcohol
Yield: 4 Servings

4		8-Oz
1/2	c	Lemon Juice
1/4	ts	Salt
1/4	c	Salad Oil
1/4	ts	Sugar
1/8	c	Green Onions
1	ds	Pepper
2		To 3 Oz.
		Rosemary
		Fennel
		Dill
		Parsley
		Thyme
		Sage
		Trout Fillets
		Lemon-Onion Baste-----
		Rum -- (or cognac)
		Assorted Herbs-----

Combine the ingredients of the lemon-onion baste and mix thoroughly.

Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once.

Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor.

Serve with a wild rice mix and a plate of cut raw vegetables.

Serves 4.

UW Sea Grant Advisory Services

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