* 1/4 cup lemon juice

* 2 tablespoons melted margarine

* 2 tablespoons vegetable oil

* 2 tablespoons chopped parsley

* 2 tablespoons sesame seeds

* 1 tablespoon Tabasco hot sauce

* 1/2 teaspoon ground ginger

* 1/2 teaspoon salt

* 4 brook trout — about 1 pound each

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.

Makes 4 servings.