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Tangy Trout 1/4 cup of lemon juice 2 tablespoons of  margarine, melted 2 tablespoons of vegetable oil 2 tablespoons of parsley, chopped 2 tablespoons of sesame seeds 1 tablespoon of Tabasco hot sauce 1/2 teaspoon of ground ginger 1/2 teaspoon of salt 4 brook trout - about 1 lb. 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-inches from hot coals 5 minutes. Turn, brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork.