Ingredients

½ cup flat leaf Parsley Leaf ½ cup coriander leaf 4 small red eschalots 4 Garlic Cloves 3 Lemons juiced 1 teaspoon Turmeric ½ teaspoon Chilli powder 1 teaspoon cumin seed roasted & ground 1 teaspoon coriander seed roasted & ground ½ teaspoon Paprika Olive Oil to blend 1 Whole Rainbow Trout scaled, gutted and scored

Description

Blend All The Paste Ingredients Together With Olive Oil. Season The Paste With Salt & Pepper & Spread Evenly Over The Trout. Heat A BBQ & Grill The Trout Until The Paste Is Well Coloured And The Fish Is Just Cooked Through. Serve On A Long Platter As Part

View Full Recipe