Maple Smoked Whole Trout With Coriander & Coconut

The rustic appeal of whole fish cooked outdoors, and perfumed with sweet and smokey maple.

Ingredients

Serves 4

  • 45g Hunter & Smoakes Mellow Maple Original Smokies

  • 4 whole trout, cleaned

  • 1/4 teaspoon fine sea salt

  • Black pepper to taste

  • 1 1/2 tablespoons coconut oil, softened

  • 2 limes

  • 2 small shallots

  • Bunch of fresh coriander, leaves and stalks separated

  • 2 garlic cloves, diced

  • 100ml coconut milk

  • 1 tablespoon sunflower oil

Method

  1. Make the sauce: Roughly chop 1 shallot and juice 1 lime. Using a hand blender or small food processor, blend together the shallot, 1 tablespoon lime juice, the coriander leaves, the garlic and 1/4 teaspoon salt. Pulse until the herbs are diced, then add the coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. The sauce can be prepared up to 4 hours ahead. Refrigerate until needed.

  2. Season the trout inside and out with salt and pepper. Rub the skin all over with coconut oil.

  3. Thinly slice the second lime and second shallot. Fill each fish cavity with lime slices, shallot slices and a handful of coriander stems.

  4. Prepare your barbecue, bring to a medium-high heat and bring your Original Smokies to a smoke as per pack instructions. Grill the trout with the barbecue lid in place until blistered and just cooked through, about 3 to 4 minutes per side for an average-sized fish. Serve with sauce on the side.

Have you tried today’s recipe? What did you think? What other recipes would you like to see? Let us know in the comments!

FishJPCTrout, Mellow Maple Original Smokies, Coriander, CoconutComment