BUTTERFLIED TROUT WITH CAJUN SPICES The spice of life

Trout can be fried, steamed, poached, or smoked. It’s delicious with fresh lemon juice or creamy herb butter, spicy black pepper, mustard seeds, and dill – and even intense umami-rich flavour combinations such as soy sauce with honey and wasabi. This easy Cajun spice rub adds colour and flavour to the fish when you braai it over the coals.

Ingredients

(serves 4)

1 butterflied trout of about 800 g (without the head)

4 tablespoons good olive oil a large pinch each Maldon sea salt and black pepper

½ teaspoon each cumin and coriander powder

1⁄3 teaspoon paprika a pinch chilli powder a pinch mustard powder

½ teaspoon light brown sugar a pinch dry mixed herbs a large lump butter mixed with chopped parsley lemon juice, to serve

Here’s how

1Rub oil all over the trout. Mix together the salt, all the spices, sugar, and dried herbs, and sprinkle it over the fish. Press the mixture into the fish and allow to rest for a few minutes. Carefully place the fish in a clean folding grid that’s been oiled so the skin doesn’t stick.

2 Ensure the coals are hot and braai the fish – skin side first. The fish starts to cook within about 5 minutes and the skin will start to crisp. (The edges get a dull pink colour.)

3 Turn over the grid for at most a few minutes. Trout, just like salmon and good steak, is delicious if you serve it blushing pink. Remember, a butterflied trout is quite thin and cooks quickly.

4Dot the fish with the herb butter and let it melt a little. Serve with lemon wedges and, if you like, a salsa of ripe avocado cubes, fresh tomatoes, chopped spring onions, and sweetcorn kernels.

Drive & Camp says When it comes to spices, a pinch is a pinch with some extra love.