Lemon Pepper Ocean Trout

A lovely zesty recipe. Simple and delicious!

Lemon Pepper Ocean Trout
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Ingredients
  1. 1 ocean trout fillet
  2. 1 small lemon (zest and juice)
  3. 2-3 garlic cloves (minced)
  4. 1/3 cup olive oil
  5. 1 tsp origanum
  6. 1 tsp salt
  7. 1 tsp crushed black pepper corns
Instructions
  1. Open the ocean trout packaging and pat the fish dry with paper towel on both sides.
  2. Cut the fish into portion sizes and set aside.
  3. In a dish big enough to marinade your fish, combine the lemon zest, lemon juice, garlic, olive oil, oreganum, salt and pepper.
  4. Place the fish pieces in the marinade and cover with cling film. Refrigerate for 10 minutes.
  5. Remove from the fridge and flip the pieces over, cover and refrigerate for a further 10 minutes.
  6. Spray a baking sheet with Cook and Spray and place the pieces of ocean trout on the tray, skin side down.
  7. Spoon the remaining marinade over each piece of fish until they are covered nicely.
  8. Grill on a high heat, second rack from the top for approximately 8 minutes.
  9. Remove from the oven and allow to rest for a minute before serving.
The Fish Wife https://fishwife.co.za/

Teriyaki Ocean Trout

These Asian flavours do wonders for this awesome fish. Ocean Trout is an excellent substitute for imported salmon as it’s locally grown and has a smaller carbon footprint.

Teriyaki Ocean Trout
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Ocean Trout Fillet
  2. 90ml Teriyaki sauce
  3. 60ml soy sauce
  4. 60ml orange juice (freshly squeezed or in a box)
  5. 60ml water
  6. 60ml honey
  7. 3 garlic cloves (minced)
  8. 1 Tbsp fresh ginger (grated)
  9. 1 small chilli (deseeded and finely chopped)
  10. 1 small lemon (squeezed)
  11. 1 Tbsp flour
  12. 1 Tbsp cornflour
  13. 1 Tbsp sesame seeds (toasted)
  14. 1 large spring onion (finely chopped)
Instructions
  1. If the sesame seeds are not toasted, quickly brown in the oven at 180 degrees Celsius for 7 minutes and set aside.
  2. Open the trout packing and remove the fillet. On a bread board, pat dry on both sides.
  3. Cut the fillet into portions and add salt and pepper.
  4. Spray a baking dish and place the cut portions skin side down. Set aside while you make the sauce.
  5. To make the sauce combine the teriyaki sauce, soy sauce, orange juice, water, honey, garlic, ginger, chilli and lemon juice.
  6. In a separate bowl add the flour and cornflour, and mix with a small amount of water to make a paste. Add this to the sauce mixture and stir in with a whisk until well combined.
  7. Heat the sauce in the microwave in 1 minute intervals, removing and stirring after each minute until it starts to thicken nicely (If it does not thicken, you can add a little bit more cornflour).
  8. Once the sauce is at a nice sticky consistency, pour over the trout fillets.
  9. Bake in the oven at 180 degrees celcius for about 15 minutes.
  10. Remove from the oven and place fillets on a plate. Spoon the sticky sauce onto the fillets when serving and sprinkle with sesame seeds and spring onion.
The Fish Wife https://fishwife.co.za/