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Barbecued bay and lemon trout
Barbecued bay and lemon trout
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform the catch of the day into a delicious summer BBQ dish with this trout and wild rice recipe.
Ingredients:
  • 205g (1 cup) white and wild rice blend (Sunlong brand)
  • 4 small (about 250g each) rainbow trout, cleaned, scaled
  • Olive oil, for brushing fish
  • 1 lemon, halved, thinly sliced
  • 12 small bay leaves
  • 8 green shallots, trimmed, diagonally sliced
  • 2 large ripe tomatoes, chopped
  • 1 lemon, rind finely grated, juiced
  • 18.20 gm olive oil
  • Salt & ground black pepper, to taste
  • Lemon wedges, to serve
Instructions:
  • Prepare the rice in a large saucepan of boiling water following the package instructions until tender. Drain and cover to maintain warmth.
  • Preheat the barbecue hotplate on high while brushing the trout with a touch of olive oil. Place each fish on a large piece of foil on the bench. Fill the cavity of each fish with a few lemon slices and 3 bay leaves. Fold the foil edges together to seal the fish.
  • Cook the fish parcels on the preheated barbecue over medium heat for about 4 minutes on each side, or until the fish is tender and flakes easily when pierced with a fork.
  • Combine green shallots, tomatoes, lemon rind, lemon juice, olive oil, salt, and pepper with the warm rice, gently toss to mix well. Adjust seasoning to taste.
  • Gently remove the fish from its wrapping and arrange it on individual serving plates. Serve alongside the rice and lemon wedges.

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