Barbecued trout with grapes
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Grapes make a great addition to this trout dish. Sweetness, tender flaky fish and a crunchy salad – a meal with all the ticks.
Ingredients
Skinless ocean trout
1000 g, (buy 2x 500g) cleaned, scaled
Fresh thyme
½ cup(s)
Lemon(s)
1 medium, sliced
Red globe grapes
400 g
Kale
60 g, baby
Radicchio
1 small, leaves torn
Fennel
1 small, finely sliced
Carrot(s)
1 medium, cut into long thin strips
Vinegar
1 tbs, raspberry
Olive oil
1 tbs, extra-virgin
Instructions
1
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.
2
Cook trout on barbecue for 8 minutes on each side. Unwrap and allow to cool slightly.
3
Combine kale, radicchio, fennel and carrot in a large bowl. Drizzle with vinegar and oil and toss to coat. Divide between serving plates.
4
Pull skin off top of trout and lift off flesh in pieces, avoiding bones. Remove backbone. Serve trout and grapes on top of salad.
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