Scottish Sea Reared Trout, reared in salt water and in strong currents making the fish swim which helps build the fish's natural toned structure.
Firm texture and a delicate taste, many prefer this to salmon for sure...! Have a try and see what you think?
2 x 140-170gm portions
Try our BBQ trout recipe:
BBQ Sea Trout
- 4 sea trout fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the BBQ Sauce:
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional for added heat)
Make the BBQ Sauce: In a small saucepan, combine all the sauce ingredients and bring to a gentle simmer over medium heat. Cook for 5-10 minutes, stirring occasionally until the sauce has thickened slightly. Set aside and let cool.
Prep the Trout: Pat dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 204°C). If using a charcoal grill, allow the coals to burn down to the desired temperature.
Grill the Trout: Place the trout skin-side down on the grill. Close the lid and cook for 3-4 minutes.
Brush with BBQ Sauce: Open the lid and gently brush the trout with the BBQ sauce. Close the lid and cook for another 3-4 minutes or until the trout is cooked through and flakes easily with a fork.
Serve: Remove the trout from the grill and let rest for a few minutes. Serve with additional BBQ sauce on the side and your favorite accompaniments like grilled vegetables, coleslaw, or a fresh salad.
Optional - Marinade: If desired, you can marinate the trout in some of the BBQ sauce for 30 minutes to an hour before grilling. This can infuse more flavour into the salmon but isn't necessary.
Enjoy your BBQ trout, hot off the grill!