I typed this recipe up a few years back though haven’t made it since.
Next weekend, I will right that wrong.
Using whole ocean trout as your fish – truly the most beautiful fish in the world – and cooked in foil on the BBQ, when fish meets chilli butter and with perhaps some greens and potatoes on the side, something special happens.
Sure, it isn’t quite restaurant fare though it’s certainly bistro fare and it is a great recipe to dip your toe into the ‘cooking whole fish on the BBQ’ trick.
Of course, you could cook the fish in the oven by laying them down on baking paper, cutting two or three slashes into the thick flesh and baking, though I think the BBQ adds to it.
4 whole ocean trout
2 tbs olive oil, plus extra to brush
1 roasted red capsicum (or a jar of chargrilled capsicum, drained)
100gm unsalted butter
Finely grated zest of 1 lemon, plus 1tbsp lemon juice
2 tbsp finely chopped coriander leaves
1 small red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
- Heat the BBQ to medium-hot. Brush the fish with olive oil and season with salt and pepper. By all means, stuff lemon and coriander and garlic and butter and whatever else your grandpa included into the cavity of the fish. Wrap in foil and cook for 10 – 12 minutes, turning once.
- Meanwhile, very finely chop the capsicum then place in a small saucepan with the olive oil, butter, lemon zest and juice, coriander, chilli and garlic. Season. Stir over a low heat until butter is melted and well combined. Keep warm.
- Serve the fish with the capsicum and chilli butter drizzled on-top.