African Vanielje on Aug 27 2007 at 9:18 pm | Filed under: Uncategorized
Clean and butterfly the fish.
Lay it on a platter face up and drizzle with extra virgin olive oil
Sprinkle with chopped fresh herbs – thyme, flatleaf parsley and mint
Season with freshly ground black pepper and sea salt
Cut wedges of lemon and partially squeeze over the fish
When the coals are grey and ashen, slide the fish, skin side down, off the platter and on to the BBQ grill
Slide the extra lemon wedges on to the grill as well. The caramelized wedges will be a delicious accompaniment
Fold the thin edges over towards the middle of the fish. This will help it to cook more evenly
Once the fish starts to turn opaque, unfold the sides and allow the skin to crisp up
Remove the fish when the skin is crispy and the flesh is opaque
Squeeze with the grilled lemon wedges and eat
I don’t eat trout really but after ready your recipe it makes me want to go buy one. You make you recipes sound very appealing and lovely.