Char Grilled Trout

Ingredients:
4 Trout (Fresh)
6 tbsp coarse salt
1 Egg white
4 Tsp finely chopped fresh parsley
4 Sprigs fresh basi

Directions:
Place parsley and basil inside fish
Beat egg white to break up, do not fluff
Brush egg white onto fish
Pack coarse salt thickly onto fish
Place fish on grill on med heat for approx 10 minutes on each side
Fish will be cooked when skin becomes loose
Remove skin and salt, serve

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Crilled Linefish with Spicy Red Sauce

Ingredients:
1 Whole linefish, filleted (Anglefish, Grunter, Kabeljou)

Marinade:
1.5 tsp Cayenne pepper
1 tsp Paprika
2 tsp Ground black pepper
1 Fresh chilli
2 Cloves garlic
1/2 Cup of olive oil

Directions:
Finely chop chilli and garlic
Mix all ingredients to form an oily paste
Cut fish into sections
Marinade fish in fridge for 3 hours
Brush or spray olive oil onto grids to avoid sticking
Grill fish with fleshy side down for two minutes on high (to seal in taste)
Turn and grill fish on low until cooked
Use remaining marinade to baste while cooking

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Yellowtail with Lemon Butter

Ingredients:
1 Large fresh yellowtail
40 ml Olive oil
100g Coarse salt
70g Butter
50 ml Lemon juice
1 tsp Tabasco sauce
1 tsp Freshly ground pepper

Directions:
Cut open fish and leave backbone in place
Brush olive oil onto grids while cold
Place fish onto grid with the fleshy side down
Light BBQ and leave on high heat
Cook on fleshy side for 5 minutes and then turn fish
It is ideal to turn fish with 2 spatulas as this keeps the fish in tact
Cook on low heat until fish starts bubbling
Serve directly from BBQ

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