Use six small trout or one large salmon, depending on the size of your barbecue. Special fish-shaped wire baskets make it easy for turning whole fish, while flat, hinged wire baskets are good for cooking smaller fish - both are available from Waitrose.
Grilled Trout with Orange and Dill
- 2 large oranges
- 4tbsp olive oil
- 2tbsp Waitrose Wholegrain Mustard
- 1tbsp caster sugar
- 2 packs freshly chopped dill
- Salt and freshly ground black pepper
- 6 small trout, each 225g, cleaned and gutted, or 1 whole Scottish salmon weighing at least 1.5kg
- Trim the ends from one orange and discard. Cut the fruit in half, then slice it thinly and put to one side.
- Make the marinade grate the rind from half the remaining orange into a bowl large enough to hold the fish, add the juice, then whisk in the oil, mustard, sugar, dill and seasoning.
- Using a sharp knife, make several diagonal slashes down each side of the fish. Place the fish in the marinade and turn to coat. Slip the reserved orange slices into the cavity of the fish, then cover and leave for up to 2 hours in the fridge, turning occasionally.
- Remove the trout and reserve the marinade. Barbecue the fish over a medium to high heat for 5 minutes on each side (10 minutes each side for larger fish) until the skin is crisp and the flesh is just cooked.
- Meanwhile, tip the marinade into a small pan and heat on the edge of the barbecue until bubbling hot.
- Serve the trout with the hot marinade drizzled over