This is so good I had to share. A really, really simple entree you can make in no time. There are a couple keys to it's deliciousness. One is the marinade, and two, the way it is baked. This comes out perfect every time. You can use fresh or thawed fish. Wild caught freshwater trout or farm raised steel head, which is what I used here. Served today with corn roasted in the husk and sweet potato muffins. Here is all you need: Trout filets sliced lengthwise about 1/4 inch thick. 5 tablespoons brown sugar 2 tablespoons stone ground brown mustard 3 tablespoons worcestershire sauce 1 lemon 1 dash hot sauce 1/2 stick compound pecan butter 2 tablespoons bourbon (quantities given are per 3 filets) Now add the marinade ingredients of brown sugar, worcestershire, mustard, hot sauce and lemon. No salt needed as the worcestershire is salty. Mix well, the lemon will make the sugar dissolve quickly. Add marinade to a container or plastic zip lock, add fish...