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Cooking Recipes
Princeton's Club

Flaming Fish


4 (8-ounce) trout fillets

Lemon Onion Baste:
1/2 cup lemon juice
1/4 tsp salt
1/4 cup salad oil
1/4 tsp sugar
1/8 cup green onions
Dash of pepper
2 to 3 ounces rum; Bacardi 151

Assorted Herbs:
Rosemary, Fennel, Dill, Parsley, Thyme, Sage


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 to 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.

Yield: 4 servings