basil & salt magazine

MAKES 6 TO 8 SERVINGS

Courtesy of Louisiana Cookin’ Magazine and Cajun Men Cook: Recipes, Stories and Food Experiences from Louisiana Cajun Country by the Beaver Club of Lafayette

• 2 sticks melted butter
• 4 lemons
• dash Worcestershire sauce
• 5 pounds Louisiana speckled trout fillets
• salt, and cayenne and black pepper to taste

Prepare a charcoal grill for indirect cooking.

Cover grill rack with aluminum foil and lower it as close as possible to coals, approximately 4 inches away. Every 2 inches, punch holes in aluminum foil. This will let small amount of butter sauce drip on the coals. This will result in a slightly smoky taste.

Mix butter, lemon juice, and Worcestershire.

Season fish fillets with salt and peppers to taste.

Put the fish on grill and baste with butter, lemon juice, and Worcestershire sauce mixture, taking care not to let fish stick or burn.

Cook fillets for 10 to…