This stuffed BBQ whole trout only takes around 30 minutes to prepare but will have your dinner guests talking about it for much longer.
Lemon rind off 1 lemons
3 garlic cloves cut into two
1/4 cup chopped flat leaf parsley
1/4 cup chopped coriander
500g chopped prawn meat
200g roe off hervey bay scallop chopped in half
Salt & cracked black pepper
2 table spoons chopped dill
Juice off 2 lemons
3 table spoons of olive oil
1 whole ocean trout approx 2-2.5kg (scaled and gutted)
1 Pre heat bbq to 180 degrees.
2 Using olive oil, grease the inside of an alfoil sheet enough to store fish and seal around like a boat. Mix in a bowl lemon rind and juice, salt/pepper, prawn meat, scallop and herbs (leave enough herbs behind to garnish fish after its cooked).
3 Spread this mix inside cavity of fish and place garlic clove halves in equal distance throughout the cavity of the fish.
4 Place fish in foil and ensure no juices can seep through.
5 Bake in bbq, lid down for approx 45mins (20min per kg).
6 Remove fish from bbq ensuring fish is slightly underdone. Place on serving plate and garnish with remaining herbs. Serve with stuffing mix.