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Trout with grapefruit and almonds
Preparation
20 min
Cooking time
25 min
Servings
4
Ingredients
- 2 whole trouts, trimmed
- 6 slices lemon
- Salt and pepper
- 125 ml (1/2 cup) unsalted butter
- 125 ml (1/2 cup) slivered almonds
- 2 grapefruits, supremed
- Zest of 1 grapefruit
- 60 ml (1/4 cup) chopped chives
- Salt and pepper
Preparation
- Preheat the barbecue for indirect cooking, one side set to high, the other to low.
- Season the inside and outside of the fish with salt and pepper.
- Place 3 lemon slices in the cavity of each fish, and transfer to separate sheets of aluminum foil.
- Fold foil into packets.
- Place the fish packets on the low-heat side of the barbecue and close the lid.
- Cook for 20 minutes.
- Remove from heat and set aside.
- Meanwhile, in a skillet on the stove over medium-high heat, melt the butter until foamy.
- Add the almonds and brown for about 2 minutes.
- Add the grapefruit supremes, the zest and the chives, and heat through.
- Open the fish packets and serve with the grapefruit-almond butter.
