BBQ Coral Trout Serve a crowd or create a romantic dinner for two with this delicious and simple dish featuring freshly caught Whitsundays’ fish. Serves: 2-20 Prep time: 5 mins Cooking time: 35 mins Ingredients • 1-2 whole coral trout (depending on size), gutted and scaled • 200g butter • Salt and pepper • 2 tsp pesto • 2 lemons, one sliced, one juiced • 1 green shallot, finely sliced • ½ cup white wine Cooking method • Score fish skin deeply. • Liberally butter large sheets of tin foil. Reserve remaining butter. • Place fish on buttered overlapping pieces of foil. Season with salt and pepper, smother with pesto and cover with sliced lemons. • Fold foil up at the sides. Add shallots, lemon juice, wine and remaining butter. • Seal to form a parcel. • Cook on covered BBQ, turning every 5-7 mins for 35 mins until fish is cooked through. • Serve with steamed rice. Enjoy this meal with Sirromet’s Vineyard Selection Verdelho or Sauvignon Blanc. Recipe by Andrew Mirosch, executive chef, Sirromet Winery.
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