So for Damien’s birthday (the old trout of this recipe’s title) we kicked off with a French 75 cocktail and griddled a few racks of lamb for the carnivores. For the pescatarians, I made some stuffed rainbow trout, learning from the lessons of the previous BBQ Beauties, making these both crispy and moist.
This recipe feeds 6-7 people when there are other BBQ options and is best served with a dollop of mayonnaise and a squeeze of lemon and a very crisp white wine… which one I prefer is at the bottom of this recipe.
Last time I did fish on the griddle, the skin stuck to the foil. For this occasion, I used a non-stick tray that went straight on the BBQ. There’s no shame in wanting crispy skin and a fish that lifts easily from BBQ to presentation plate.
Music to listen to while preparing this dish: ‘Shiny Happy People’ by REM
Ingredients
- 3 whole, cleaned rainbow trout
- A large bunch of coriander, chopped (stems and all)
- 2 Lemons (juiced and remainder cut into long quarters)
- 3 large tablespoons salted butter
- Salt and pepper
- Olive oil
Method
- In a bowl massage the lemon juice into the chopped coriander and a sprinkle of salt and some black pepper. You want to make a really wet mulch. A good five minutes should do this.
- Put your fish in your non-stick tray and push and spread a tablespoon of your butter inside the cavity of the fish, along the spine. Repeat for the other two.
- Stuff each of your fish with your coriander mulch. You’ll have enough to give each a jolly good stuffing.
- Use your lemon wedges to ‘seal’ the mulch into to the fish (usually three wedges per fish – see photo) and drizzle with olive oil.
- When your coals are ready, transfer your dish to the grill, close the lid and leave for 10 minutes.
- After 10 minutes, flip and leave for another 7 minutes. Your fish should now be ready… if not, leave for another couple of minutes.
A great wine with this is a lovely Alba Barrique Malvazija Istarka from Croatia – it’s mineral rich and briny. Perfect for this dish
Pug's Kitchen 