Outdoor by Ben O'Donoghue

Author:Ben O'Donoghue [O'Donoghue, Ben]
Language: eng
Format: epub
ISBN: 9781742731759
Google: 20ABxJT8a2YC
Amazon: B004D38HNM
Published: 2008-10-01T15:30:42+00:00

Cut 4 lengths of butcher’s string making sure they are long enough to tie around the fish and line them up, evenly spaced. Position a lime leaf in the centre of each piece of string, then place 1 fillet of trout or salmon on top, skin-side down. Make sure all the bones have been removed, then squeeze the juice of 1 lime over the flesh.

Place slices of fig along the fillet, dust with brown sugar and squeeze on some more lime juice. Sprinkle over the chopped herbs, followed by the pine nuts, and season with salt and pepper.

Place the remaining fillet on top of the seasoned fillet and tie the string firmly. Slip the remaining kaffir lime leaves under the string, and season well with salt and pepper.

Prepare your barbecue for direct grilling over a medium–high heat.

Cook the fillet for 6–8 minutes, then turn and cook for a further 5–6 minutes.

Allow to rest and serve with lime wedges.

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