BBQ Yoghurt Marinated Trout with Cucumber Salad

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BBQ Yoghurt Marinated Trout with Cucumber Salad

Recipe By Michael Weldon

Ingredients

  • 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

Method

  • 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.

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