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Grilled Spicy Trout with Salsa Barbecue Recipe

Serves 4
4 x 250g (8oz) trout, cleaned
2 tablespoons ground cumin
1 tablespoon ground coriander
juice of 1/2 lemon
1 tablespoon olive oil
freshly ground black pepper

Salsa
2 tablespoons fresh coriander
chopped 250g (8oz) ripe tomatoes, de-seeded and diced
1 small red onion, very finely chopped
juice of 1/2 lemon
salt and freshly ground black pepper, to taste

Mix the salsa ingredients together and adjust seasoning to taste. Set aside for the flavours to blend.
Cut 5 diagonal slashes in both sides of each trout. Mix the ground cumin, ground coriander and salt together and rub the mixture all over the trout and well into the slashes. Leave in a cool place for about 20 minutes.

In the meantime prepare the barbecue for grilling, following the instructions given on the page 8.
Season the trout with salt and freshly ground black pepper, drizzle with lemon juice and oil and place on an oiled griddle plate, or grill. Cook, over medium heat, for about 5 minutes on each side (follow the principle of allowing 10 minutes total cooking time, per 2.5cm (1 inch) of the fishes thickness).

Serve the spicy trout with the salsa.

This recipe appears in 'The Barbecue Book... Burgers to Banquets' by Jim Marks