Barbecued to golden perfection and drizzled with a simple lemon-chilli dressing, this smoky trout is a real crowd pleaser and impressive centerpiece for any occasion.
- Brush trout all over with 2 tablespoons oil. Preheat barbecue on high with hood closed. Reduce temperature to medium. Place trout, skin-side up, on barbecue plate. Cook for 5 to 7 minutes or until golden and partially cooked. Turn trout. Cook, with hood closed, for about 15 minutes for medium or until cooked to your liking (see note). Transfer to a serving platter.
- Meanwhile, heat remaining oil and garlic in a small saucepan over low heat until just warmed through and garlic starts to change colour. Remove from heat. Stir in lemon juice, capers and chilli.
- Drizzle trout with dressing. Sprinkle with parsley leaves. Serve with lemon wedges.
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