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Photo of Barbecued trout with grapes by WW

Barbecued trout with grapes

2
Points
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
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 bulb(s)

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.

Notes

SERVING SUGGESTION: Wholegrain sourdough bread. TIP: Raspberry vinegar can be substituted with red wine vinegar if you like.

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