BBQ Trout with Grilled Peach Salad

Method

  1. Oil BBQ grill (to prevent sticking) and heat up to medium.
  2. Brush both sides of the trout with olive oil and sprinkle with salt and pepper to taste. Place the fish flesh side down directly on the grill and cook for 2 minutes. Flip the fish and continue to cook for another 2-3 minutes. Remove fish from grill and set aside.
  3. Place peach slices on the grill. Cook for 2 minutes until caramelised. Flip and for grill for 1 more minute. Remove and set aside.
  4. Make a salsa by placing the corn, black beans, tomato halves, red onion and coriander in a small bowl. Drizzle with a little olive oil, add a squeeze of lime and season with salt and pepper.
  5. Assemble the salad by placing the greens on a serving platter and sprinkle the salad with the salsa.
  6. Next, layer the peaches and avocado slices on top of the salad and finish by placing trout pieces on top. Sprinkle the entire salad with a drizzle of olive oil and a squeeze of lime and season to taste with salt and pepper. Serve immediately.

*Tip: Thaw trout inside a zip-lock bag, submerged in cold water for approximately 2 hours. Water will need to be topped up to keep the temperature cool. Otherwise defrost, covered, in fridge overnight.