Name Spicy Grilled Trout


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* 4 x 250-300 g (8-10 oz) trout, cleaned
* 1 tablespoon sweet paprika
* 1 1/2 teaspoons salt
* 1/4 teaspoon chilli powder
* 4 teaspoons finely chopped onion
* oil, for brushing
To garnish:
* lemon wedges
* parsley sprigs

1. Wash the trout both inside and out and then pat dry with absorbent kitchen paper.
2. Mix together the paprika, salt and chilli powder. Sprinkle about half of this mixture inside the cavities of the 4 trout, and then add 1 teaspoon of the chopped onion to each fish. Brush the skin of the fish with a little oil and sprinkle them with more of the spice mixture.
3. Place the fish on the oiled grid of a preheated barbecue (or use a hinged grid) and cook over hot coals for about 8 minutes, turning the trout carefully halfway through the cooking time and brushing them with more oil. You could also sprinkle over a little more of the spice mixture, if liked. The fish are ready when the flesh flakes easily when tested with a fork. Serve immediately with lemon wedges and parsley sprigs.

Serves: 4

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