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Ingredients
- 4 180g ocean trout portions
- 2 cobs corn, husks removed
- Olive oil for brushing
- Sea salt and cracked black pepper
- 1 bunch asparagus
- 1 cup basil leaves
- 1 cup mint leaves
- 1/2 cup coriander leaves
- 1 long red chilli, seeded and sliced
- 1 tbsp lime juice
- 2 tbsp olive oil, extra
- Lime wedges, to serve
Method
Preheat the barbecue to medium high.
Brush the fish and corn with oil and season to taste. Cook fish for 3-5 minutes each side (or to your liking) and barbecue corn until tender, turning occasionally.
Trim asparagus, cut into 4-5cm batons and blanch in lightly salted boiling water. Drain and refresh under cold running water, drain again.
Cut the kernels from the cob and place in a medium bowl with the asparagus, basil, mint, coriander and chilli. Add lime juice and extra oil and toss to combine.
To serve
Place fish on serving plates, top with herb salad and serve with lime wedges.
