Recipe for Champagne Trout on Lemon Grass Skewers

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Yield:

Ingredients:

Amount	Ingredient
1 lb	boned skin-on trout fillets split lengthwise
2 x	lemon grass stalks quartered lengthwise
2 tbl	champagne
2 tsp	pink peppercorns crushed
1/2 tsp	dried summer savory
1/4 tsp	salt
1/8 tsp	freshly-ground black pepper

Instructions:

Instructions: Thread trout on lemon grass skewers lengthwise by poking holes in fish skin with a metal skewer or sharp object. Spray the skin side with nonstick cooking spray.

Place skewers on a platter and sprinkle the meat side with equal amounts of champagne, pink peppercorns, summer savory, salt, and pepper.

Place skewers skin-side down in center of cooking grate and grill 4 to 5 minutes. Turn and grill for 30 seconds.

This recipe yields 8 appetizer servings.

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