Recipes › Dinner › BBQ Yoghurt Marinated Trout With Cucumber Salad

Recipes

BBQ Yoghurt Marinated Trout With Cucumber Salad

10 minutes

Preparation Time

10 minutes

Cooking Time

Servings

1 whole Coles baby rainbow trout

Marinade

½ cup Jalna Greek yoghurt

1 garlic clove, grated

1 tsp Coles ground cumin seed

1 tsp Coles ground turmeric

1 tsp Coles tomato paste

½ bunch coriander, chopped fine

Salad

1 pack Coles baby cucumbers

1 punnet Coles golden cherry tomatoes

½ bunch coriander, chopped

1 tsp Coles ground cumin seed

1 tbsp Squeaky Gate white balsamic vinegar

1 tbsp Squeaky Gate extra virgin olive oil

pinch of salt

Mix the marinade ingredients together in a bowl.

Score the trout with a cross hatch pattern. Rub the marinade all over the trout including in the gut cavity. Marinate for up to 15 mins.

Brush a smoking hot grill with some oil. Lay the trout onto the grill and cook for a couple of minutes until the flesh starts to change colour.

In a bowl mix together the salad ingredients until evenly combined. Serve in a sharing bowl.

Turn the fish and cook the other side. Once cooked, remove from the BBQ.

Serve the trout with the salad on the side.