Serves 6 to 8
Ocean Trout With Garlic And Parsley Dressing
- Prep Time 10 Minutes
- Cooking Time 30 min
- Method Direct Heat
Ingredients
- 1.5kg piece ocean trout fillet (side), skin on, boned
- 250 ml olive oil
- 4 garlic cloves, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp coarsely chopped capers
- 1 long red chilli, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
- lemon wedges, to serve
Instructions
- Brush trout all over with 2 tablespoons oil.
- Preheat braai on high with hood closed. Reduce temperature to medium.
- Place trout, skin-side up, on griddle 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.
- 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.
- Preparation Time: 10 Minutes
- Braai Time: 15-20 Minutes
- Total Time: 30 min
- Serves: 6 to 8
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 180 °C
