Barbecued Sea Trout Supremes with Charred Courgette
Our Scottish sea-reared trout, raised in saltwater and strong tidal currents, is just as good as salmon. Barbecuing the trout on foil over hot coals protects the fish while giving them a gentle smoked flavour. A simple marinade of toasted sesame oil and soy sauce, gives the fish a deep, savoury richness that’s beautifully balanced by the freshness of chargrilled courgettes. This is a quick, healthy summer meal with bold, barbecue-ready flavours - perfect for warm evenings and rustic outdoor cooking.
- Prep: 30 mins (this includes marinating)
- Cooking: 10 mins
- Serves: 2
Ingredients:
- 2 x Caught & Delivered Sea Trout Supremes, defrosted overnight in the fridge
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp toasted sesame seed oil
- 2 large courgettes, cut in half and sliced lengthwise into long batons
Method:
- Begin by mixing together the olive oil, sesame oil, soy sauce and ground pepper. Pour over the trout supremes, making sure to coat all of the fish. Cover and rest in the fridge while you light the barbecue (or for 20-30mins). Take the thickly sliced courgette, drizzle with a little olive oil and season well.
- Once all of the coals have turned white, cut a piece of foil to the same width of the grill and secure by placing a large piece of charcoal or stones in each corner of the foil.
- Carefully place the marinated trout on the foil, and arrange the courgettes around the outside. Cook for 4 - 6 minutes, turning halfway and ensure the fish is cooked through.
- The courgette may take a little longer than the trout, as they take on a lovely smokey flavour when they start to lightly char.
- Add the cooked trout and courgette to a warm serving plate. Serve with a green salad and maybe a cheeky glass of chilled white wine.