My husband has developed a bit of a fishing addition in the last few months. As a result, I've had to make trout in every way you can imagine. One of my favourite ways to eat it is to grill it whole and serve with lemon or lime. This recipe uses flavourful asian inspired ingredients, and is best served with rice and salad.
Makes 2 servings
Ingredients:
1 small (0.5-1 lb) whole fish, gutted and scaled (Trout, salmon, tuna, sea bass, sea brim, snapper, etc...)
1 tbs soy sauce
1 tbs olive oil
1 tsp fish sauce
1 tsp hoisin sauce
1 tsp mayonnaise
1 tbs sesame seeds
1 clove of garlic, minced
1 tbs fresh ginger, minced 1
Thai green chili pepper (optional)
salt and pepper
1/4 of an onion, cut into thin slices (option)
1/2 lime, cut into wedges
Directions:
1. Wash fish in cold water, and pat very well to dry. Cut slits in the skin, 4-5 on each side.
2. In a bowl or deep plate large enough to fit the fish, put the soy sauce, olive oil, fish sauce, hoisin, mayonnaise, sesame seeds, garlic, ginger, and chili pepper. Mix until everything is incorporated. Taste the marinade before adding salt and pepper. As this marinade has soy sauce, be careful not to over-salt.
3. Place fish in the marinade, coating well. At this point, if you are using them, stuff the belly of the fish with sliced onions. Cover and let marinate for 30 minutes. You can marinate this fish for up to 6 hours.
4. When the fish is ready, preheat your barbecue grill to medium high heat (400-450 F). Grease a grill pan or a thick piece of foil with olive oil or cooking spray. Place your fish on the grill pan, leaving some space at the top so that you can flip it later. Place grill pan with fish on the hot grill, and cover the lid. Let it cook for about 8 minutes. Flip the fish to the other side, cover the lid again, and let it finish cooking for another 5-6 minutes. If your fish is larger, grill for an additional 2-3 minutes on each side. As a general rule of thumb, for every extra inch of thickness, cook for an additional 3 minutes on each side.
5. Remove the fish from the grill, and serve with lemon or lime wedges. This fish is great with rice and salad.
