3. Fire up the barbecue ready for hot direct grilling, letting the coals fully burn, and set a grill tray over the fire to get hot. Scoop the mint leaves into a small bowl. Stir through the olive oil, garlic and red wine vinegar and season with salt and pepper to taste. Set aside. 4.Take the skewers to the grill and set on the hot grill tray. Cook for a couple of minutes each side until the trout is golden and crisp.Try to avoid turning the skewers until the crust has formed to minimise the chance of sticking.
For the mint garlic oil:
A good handful of mint leaves, about 15g, finely chopped
100ml olive oil
1 garlic clove, crushed to a paste
1-2tsp red wine vinegar, to taste
You also need 8 metal skewers
5. Serve drizzled with the mint oil, and don’t forget to nibble the orange flesh off the skin as you eat.
Scorched: The Ultimate Guide To Barbecuing Fish by Genevieve Taylor is published by Quadrille, priced £25. Photography by Jason Ingram.Available now..
Method:
1. Dice the trout into three-centimetre chunks. If you have thinner sections on one side of the fillets you can stack them to make thicker pieces. Cut the asparagus into similar- sized lengths. Leaving the skin on, slice the orange in half, then into quarters and cut into little wedges. 2.Thread everything alternately onto metal skewers, double skewering if you can to make life easier for yourself. Drizzle generously with the olive oil and season all over with salt and pepper. At this point you can slide into the fridge for a few hours until you are ready to cook.
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