Farm-reared rainbow trout is the most familiar type in the UK but if you have a fisherman in the family, then you’ll probably be able to get hold of brown ones, which are the wild native variety, found in UK rivers.
Both types are good barbecued and usually one fish is just the right size for a portion. You’ll find them ready gutted available in supermarkets (often frozen) as well as fishmongers. However, if they are a present from a fisherman, then obviously they’ll need to be gutted before you can grill them.
Note: - contrary to my picture above, it’s more usual to keep the heads on while you grill them, as this helps keep the flesh moist. If someone objects to having a fish head on their plate, then cut it off before serving.
A simple but tasty recipe is to infuse the fish with lemon and parsley butter. Mix 50 grams of melted, salted butter with a small handful of chopped parsley and the juice of half a lemon.
Brush 4 fish inside and out with this mixture. Turn several times on the barbecue and brush with the remaining mixture each time you turn.
They should only take about 10 minutes to cook through but of course this depends on their size and the intensity of the heat.
Serve with a slice of lemon, a green salad and crisp, fresh bread.
Have a campfire, rather than a barbecue? Add some chopped red pepper, garlic, onion and herbs to the clean fish and wrap in tinfoil. It should cook in about 20 minutes, making a delicious meal with minimum effort.
