BARBECUED OCEAN TROUT WITH SALSA CRIOLLA

SERVES 6 PREP 15 MINS COOK 15 MINS

2 tsp sea salt flakes

1 tbsp extra-virgin olive oil

1.2kg ocean trout fillet with skin (see tip), pin boned (see far left)

2 tbsp coarsely chopped flat-leaf parsley

2 cloves garlic, crushed

1 lemon, cut into wedges

SALSA CRIOLLA

350g baby heirloom tomatoes, halved or quartered

1 large vine-ripened tomato, cut into wedges

1 eschalot, thinly sliced

½ red onion, thinly sliced

2 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

¹⁄3 cup loosely packed oregano

1 SALSA CRIOLLA Combine ingredients, except oregano, in a medium bowl. Just before serving, add oregano. Toss to combine.

2 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C, or follow manufacturer’s instructions.

3 Combine salt and half the oil in a small bowl. Rub mixture on skin side of fish. Combine parsley, garlic and remaining oil in a small bowl. Rub mixture on flesh side of fish. Season.

4 Place fish on barbecue grills, skin-side down, with the hood down. Turn burners off underneath fish, then turn other burners to high. Cook 15 mins until cooked as desired (ocean trout is best served medium-rare in the thickest part).

5 Transfer fish, using 2 large fish or egg slices, to a platter. Serve with salsa criolla and lemon wedges.