Filipino-Inspired Grilled Whole Trout with Tomato Pepper Onion Relish
Prep Time
Cooking Mode
¼ cup canola oil, divided
1 ½ tbsp kashmiri chili powder
1 tsp ground cumin
1 ¼ tsp black pepper, divided
½ tsp salt, divided
1 whole cleaned and scaled trout
1 cup onion, diced
1 cup green pepper, diced
2 large garlic cloves, crushed
2 cups tomatoes, diced
2 tbsp tamarind sauce
1 tbsp fish sauce
½ cup green onions, finely sliced
1 lime
¼ cup canola oil, divided
1 ½ tbsp kashmiri chili powder
1 tsp ground cumin
1 ¼ tsp black pepper, divided
½ tsp salt, divided
1 whole cleaned and scaled trout
1 cup onion, diced
1 cup green pepper, diced
2 large garlic cloves, crushed
2 cups tomatoes, diced
2 tbsp tamarind sauce
1 tbsp fish sauce
½ cup green onions, finely sliced
1 lime
Directions
1In a bowl, mix 2 tbsp canola oil with the Kashmiri chili powder, ground cumin, 1 tsp pepper and ¼ tsp salt. Set aside. Pat the trout dry and score the fish lightly 4-5 times on both sides. Rub the marinade all over the trout, inside and out. Cover and keep refrigerated to marinate for up to 3 hours.
2Preheat the BBQ to medium heat, about 350°F (177°C), clean and oil the grill to prevent the fish skin from sticking. Place the marinated trout on the hot grill, cooking with the lid closed for 15-17 mins per side, depending on size, until cooked through to 158°F (70°C).
3Meanwhile, heat remaining 2 tbsp canola oil in a sauté pan over medium heat. Add the onion, green pepper and garlic, cooking gently until softened without caramelizing, about 4-5 mins. Remove the pan from the heat, stir in the tomato, tamarind sauce, fish sauce, remaining salt and pepper, set aside to cool slightly.
4Once finished, remove the trout from the grill and let rest 5 mins before serving. Transfer the grilled trout to a platter. Mix the half of the green onions into the relish and spoon the tomato, pepper and onion relish over top of the trout. Garnish with the remaining finely sliced green onions and lime wedges.
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Personal Note
Personal Note
