Pistachio lime trout - April
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with apple-tomato salad and fresh coriander-mint dressing - serves 2
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The secret to few bones in your fish is not over-cooking and good filleting:
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Ingredients
One whole gunagulla aquaponic fresh trout juice of one lime sprig of fresh thyme extra virgin olive oil (we use Belwood Grove) handful salted pistachio nuts scrunch of black pepper One tiny yellow capsicum (garnish) |
Salad
Two small fresh granny smith apple Two small firm ripe tomatoes One small red onion three sprigs of mint three sprigs of coriander drizzle of a fruity vanilla balsamic vinegar drizzle of extra virgin olive oil |
How to cook trout
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in oven on low-medium heat (adding olive oil, lime and thyme first)
Once hot, smear with olive oil and lay the fish down with a sizzle
Drizzle with lime juice, brushing evenly inside and out
Sprinkle with thyme leaves
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in oven on low-medium heat (adding olive oil, lime and thyme first)
Once hot, smear with olive oil and lay the fish down with a sizzle
Drizzle with lime juice, brushing evenly inside and out
Sprinkle with thyme leaves
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
Salad
Slice apple and tomatoes into rounds of even thickness
Alternate slices on plates and splay
Finely chop onion, mint and coriander and combine in a bowl
Add a drizzle of olive oil, enough to coat to make shiny
Sprinkle over slices in a rough line
Serving
Fillet cooked fish and lay half on each plate beside salad
Sprinkle fish with crushed pistachio nuts and a scrunch of black pepper
drizzle salad with balsamic vinegar
garnish with finely sliced half of yellow capsicum each
Serve up to your favourite fish loving pet(s)
Slice apple and tomatoes into rounds of even thickness
Alternate slices on plates and splay
Finely chop onion, mint and coriander and combine in a bowl
Add a drizzle of olive oil, enough to coat to make shiny
Sprinkle over slices in a rough line
Serving
Fillet cooked fish and lay half on each plate beside salad
Sprinkle fish with crushed pistachio nuts and a scrunch of black pepper
drizzle salad with balsamic vinegar
garnish with finely sliced half of yellow capsicum each
Serve up to your favourite fish loving pet(s)