About this recipe:A spicy and fruity fish recipe that is great for whole trout, but can be used on just about any fish. The trout are stuffed with a combination of green chillies, spring onion, coriander and mango, with a touch of lime, then barbecued in parcels. Super easy to do, and almost no washing up!
4 whole trout, cleaned
3 fresh green chillies, chopped
4 spring onions, chopped
1 bunch coriander, chopped
1/2 green or red pepper, diced
1 small mango, peeled and diced
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
garlic salt to taste
black pepper to taste
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat a barbecue for medium heat, and place the rack 7cm over the charcoal.
In a medium bowl, mix together the green chillies, spring onions, coriander, pepper, mango, olive oil, lime juice, garlic salt and black pepper; set aside.
Lightly coat four squares of foil with olive oil. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
Cook the parcels on both sides for about 20 minutes total, until the fish has cooked and flakes easily.