Great as appetizers or a meal on a bed of wild rice. Big chunks of Northern work, too.
2 lbs Trout, cut into 1" chunks
1 tsp celery salt
1 tsp onion salt
3 Tbsp brown sugar
dash of garlic powder
Dash of tabasco
1 cup chili sauce
1/3 cup light oil
1/4 cup lemon juice
Place chunks of trout in a large bowl. Combine remaining ingredients, mix well, pour over trout, and marinate in 'fridge for 2-3 hours. ( I do the Ziploc thing) Drain and thread on skewers, reserving marinade.
Broil over medium heat over coals or on gas grill, turning occassionally and basting with marinade, until trout flakes easily, about 10 minutes or so.
Serves about 4.
