Barbecued whole fillet

You could also do this with individual fillet steaks, but the whole fillet makes for an impressive centrepiece at a gathering and can be divided up however you wish for everyone to tuck into.

Steelhead Trout is amazing barbecued: it simply melts in the mouth. You can use foil or damp newspaper if you prefer, but we love the crispy skin straight from the grill – just make sure you oil the grill well beforehand.

1 whole fillet of Steelhead Trout (1kg)
2 tbsp olive oil
Juice and zest of 1 lemon
2 cloves of garlic, crushed
Chopped thyme or oregano

Mix all the marinade ingredients together and rub over the flesh of the fillet. You can slash the fish and push the marinade into the cuts. Leave it for 10 minutes but no longer, as the citrus will begin to cook the fish.

Place the fillet skin side down on the grill, adding some sliced lemon, and cook over medium-hot coals. A Steelhead Trout is thicker than a smaller river trout, so you need to cook it through without burning it on the hottest coals. Do not turn it over. It will take around 10-15 minutes to be delicately cooked through – the middle should just be turning pale when you check in the slashes.

Carefully transfer using two spatulas onto a serving board. You will be able to slide the flesh easily off the skin and can crisp that up further if you want to. Serve with fries, or a fresh green salad, or wrap it into a flatbread with an accompaniment like tartare sauce or su’mac yoghurt.

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