4 dressed rainbow or brook trout (10 to 12 oz. each)
1/4 c. chopped onion
2 tbsp. vegetable oil
1 1/4 c. catsup
1/4 c. packed brown sugar
2 tbsp. cider vinegar
1/4 c. lemon juice concentrate
2 tsp. red hot pepper sauce
3 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Place fish in shallow dish; set aside. Saute onion in small skillet over medium flame. Add remaining ingredients; simmer 5 minutes. Brush sauce on fish and refrigerate fish one hour. Arrange fish in greased hinged wire grill basket. Preheat grill. Cook on medium setting, covered, 15 minutes or until done. Turn once and brush frequently with sauce. Makes 4 servings.