Grilled Trout with Ginger and Coriander paleo fish dinner recipe-min

Recipe: Grilled Trout with Ginger and Coriander

The meaty, Omega 3 rich trout is a highly versatile fish, and one I often use as an alternative to Salmon. In this recipe, it perfectly compliments the punchy flavours of the Ginger and Chilli. Goes great with a side of courgette (zucchini) pasta and a wedge of lime.

Grilled Trout Ingredients:

  • 4 whole trout, cleaned, skin left on
  • 2 garlic cloves
  • 5cm cube fresh ginger
  • 1 tbsp fresh coriander
  • 2 fresh green chillies, deseeded and chopped
  • Pinch sea salt
  • Pinch turmeric
  • 2 tbsp coconut oil

Grilled Trout How To:

1) Preheat the grill to medium. In a mortar and pestle, crush the garlic and ginger with a pinch of sea salt. Add a tiny splash of water to form a paste.

2) Add the coriander, chillies and turmeric to the mortar. Grind together until everything is combined into a smooth paste.

3) Using a sharp knife, slash the trout diagonally on both sides 3 – 4 times.

4) Brush the trout both sides with a generous amount of coconut oil – use extra if desired. Rub the spice paste into the fish with your fingers, especially in the slashes.

5) Align the fish in a roasting dish and place directly under the grill. Cook for 7 – 8 minutes each side, until the skin is lovely and crisp. Serve immediately.

Grilled Trout with Ginger and Coriander paleo fish dinner recipe-min

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