| ≥1 piece |
15 ml olive oil
1 trout fillet (800g)
125 ml Brickstone Mango and Peach Chutney
1 green onion, minced
10 ml your choice of herbs
the juice of one lemon
Preheat BBQ at medium-high heat. Brush olive oil onto one side of a sheet of tin foil. Put trout fillet onto sheet (skin-side down). Spread Brickstone Mango and Peach Chutney onto trout fillet and sprinkle with green onion and herbs. Splash with lemon juice. Do not wrap fish in tin foil (leave open). Put onto BBQ grill and cook from 15 to 18 minutes. Serve with grilled vegetables. Makes 4 delicious portions.