2 whole rainbow trout
1 tbsp olive oil
pinch of sea salt
Can Luchito Chilli Honey
This smoked rainbow trout with a Mexican twist is a really nice dish that would be perfect for a barbecue style tapas gathering.
Begin by lighting a ﬁre in your ﬁrepit or chimenea. You’ll need to cook on red hot embers with minimal ﬂames to ensure that you do not burn the fish.
Start preparing the fish while your wood fire is hotting up. Stuff the belly of each trout with a large spoonful of Gran Luchito’s Smoked Chilli Honey Glaze and some lemon slices. You’ll see the cavity where you can put the slices of lemons and honey glaze. Drizzle some oil and a pinch of salt.
Slice the oranges into ﬂat disks and place on your grill. The oranges will create a flavoursome bed for the rainbow trout to cook on. They will also prevent the skin from burning and will leave a hint of fresh orange ﬂavour on the skin.
Next, place the ﬁsh on the bed of oranges then cook for around 5 minutes on each side.
Once cooked, debone the fish then serve the smoked rainbow trout and oranges over a bed of fresh salad. Tuck in and enjoy the Mexican smoky ﬂavours.
TIP! Remember, for a less smoky ﬂavour and to keep the salmon moist, you can wrap the fish in foil before grilling. Also, if you don’t have firepit or chimenea with a grill, place the salmon in the foil and place in the embers of the hot ﬁre.