Barbecued trout with grapes
Skinless ocean trout
1000 g, (buy 2x 500g) cleaned, scaled
1 medium, sliced
Red globe grapes
60 g, baby
1 small, leaves torn
1 small, finely sliced
1 medium, cut into long thin strips
1 tbs, raspberry
1 tbs, extra-virgin
- Preheat a barbecue on medium. Lay out 2 large sheets of foil, then layer each with another sheet to double thickness. Place a trout on each. Fill fish cavity with thyme and lemon slices, with any remaining lemon on top. Fold up sides and divide grapes between each parcel. Wrap to enclose.
- Cook trout on barbecue for 8 minutes on each side. Unwrap and allow to cool slightly.
- Combine kale, radicchio, fennel and carrot in a large bowl. Drizzle with vinegar and oil and toss to coat. Divide between serving plates.
- Pull skin off top of trout and lift off flesh in pieces, avoiding bones. Remove backbone. Serve trout and grapes on top of salad.