Recipe Time: BBQ Grilled Summer Stuffed Trout with Pomegranate
With the heat wave Melbourne’s currently experiencing, I thought I’d post up one of my favorite summer recipes which goes back many generations within my family. It’s a simple dish but packs a mouthwatering flavour that keeps you coming back for more.
Usually served at family gatherings, this dish definitely harkens back childhood memories where we used to hold fiestas in the backyard to the amusement of our neighbors who hadn’t seen anything like it. There were piñatas, goats tied up to a tree, karaoke in the backyard, kids going crazy over Astroboy and dancing until the break of dawn.
Among one of the dishes, was Stuffed Rainbow Trout. As a kid, I guess I loved it so much as there wasn’t much bones which meant I didn’t have to wait for mum to dissect my food.
Best cooked on a grill plate over BBQ Briquettes to create a smokey succulent char-grilled flavour. Otherwise, over a standard gas powered BBQ is fine.
Courtesy of Lindsay from POM Wonderful, I received 6 chilled bottles just in time for the hot weather. After my friends helped themselves to a bottle each, I was tapping into what was left of my creativity after work and decided that I’d add a twist to this dish. Keep reading.
2 rainbow trouts, no larger than a plate- scaled and cleaned
4 Ripened Tomatoes
Onion X 1
Bunch of Coriander
4 Tablespoons of POM Wonderful Pomegranate juice
If cooking over BBQ Briquettes, set this alight using Heatbeads Firelighters.
Wash the Trout and pat dry. Lightly skim both sides with a sharp knife creating 3 lines to look like a “H” but not cutting too deep. The idea is to have enough open space for the salt to seep in.
Gently rub in salt on both sides. Approximately 2 tablespoons
On a flat surface/cutting board, carefully slice the fish horizontally about ¾ in. Set aside.
Wash the fresh veggies- dice tomatoes, peel and dice onion and roughly chop the coriander
Place all veggies into a salad bowl
Add 4 Tablespoons of POM Wonderful Pomegranate juice, one table spoon of salt, one teaspoon of olive oil (optional) and gently mix in with hands. Get dirty baby!
Depending on the largeness of the tomatoes, the stuffing shouldn’t overflow.
TIP: To avoid the stuffing from falling out during grilling, if you have a steady hand and a sewing kit, thread the side of the fish together.
On the hot grill plate, place one fish at a time facing the same way. No oil is required.
Over a medium-high heat, the fish should not take more than 15 minutes on each side. Just keep slightly lifting the sizzling fishy underneath to ensure a brown colour with blank markings is achieved.
Carefully turn the fish so not too drop all the fresh ingredients and cook for a further 15 minutes. Try not to be tempted like me and start snacking on the tomatoes!
When cooked, the tender fish should be glowing a nice orange with no sign of pinkness
Gently remove each trout from the grill one at a time with two large spatulas or enlist some help from a friend
You’ve been served
Fresh from the ‘barby’
Serve with wedges of lemon, lime and a side of fresh chili. The POM juice took this traditional dish into the 21st century by introducing some tang. The trout is now succulently sweet, salty, sour and tangy. No need for utensils here.
How do you cook your fish?
A little about POM Wonderful:
Being my first time in trying POM, I was pretty impressed. It reminded me of cranberry juice but a little bitter. During the taste bud test, we tried it with Frangellico Hazelnut liqueur in a shortglass with a handful of ice, mint and a wedge of lime. Superb. A perfect punch.
– POM Wonderful contains more antioxidants than red wine, grape juice and green tea.
– Known to be a antioxidant superpower, it helps neutralize free radicals, unstable molecules that can damage your cells which may lead to premature aging.
– It contains no sugar or artificial ingredients, with each bottle packing in 5 pomegranates.
For further information, please visit: www.pomwonderful.com.au
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