Grilled Trout with Ginger and Coriander
A deliciously simple and healthy dish featuring Omega-3 rich trout, complemented by punchy flavours of ginger and chilli. Perfect with a side of courgette pasta and a wedge of lime.
Servings: 4 Serves
Calories: 400kcal
Cost: $25
Equipment
- Mortar and pestle
- Roasting Dish
- Grill
Ingredients
- 4 whole trout cleaned, skin left on
- 2 garlic cloves
- 5 cm cube fresh ginger
- 1 tbsp fresh coriander
- 2 fresh green chillies deseeded and chopped
- Pinch sea salt
- Pinch turmeric
- 2 tbsp coconut oil
Instructions
- Preheat the Grill: 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.
- Make the Spice Paste: Add the coriander, chillies, and turmeric to the mortar. Grind together until everything is combined into a smooth paste.
- Prepare the Trout: Using a sharp knife, slash the trout diagonally on both sides 3-4 times.
- Season the Trout: Brush the trout on both sides with a generous amount of coconut oil. Rub the spice paste into the fish with your fingers, especially in the slashes.
- Grill the Trout: Align the fish in a roasting dish and place directly under the grill. Cook for 7-8 minutes on each side, until the skin is lovely and crisp. Serve immediately.
Notes
- For an extra burst of flavour, serve with a wedge of lime.
- This dish pairs well with courgette (zucchini) pasta or a fresh salad.
- Adjust the amount of chilli based on your spice preference.