Ease of preparation rating: Medium
Yield: 2-3 servings
INGREDIENTS:
1 rainbow trout, whole, cleaned and deboned
2 tablespoons (30 ml) olive oil
Salt and ground black pepper
Chutney
8 apricots halved and pitted
Olive oil, for drizzling and grill
Salt and ground black pepper
1 small red onion
1 tablespoon thinly sliced fresh sage
Splash of sherry vinegar
Juice of 1 large navel orange
METHOD:
Prepare barbeque for direct medium-heat grilling, 350-375 F (175-190 C).
Rub trout skin and cavity with olive oil and sprinkle with salt and ground black pepper.
Place the apricots in a bowl and drizzle with olive oil and salt and ground black pepper.
Peel and cut the onion into ½-inch (1.3 cm) wedges keeping the onion root intact. Drizzle with olive oil and season with salt and pepper.
Turn preheated grill down to low and brush grill with oil. Place the trout directly onto the grill. Cook for 6 to 7 minutes. Flip and cook for another 6-7 minutes or until char marks appear and flesh flakes easily.
Place onions on the grill and cook on each side for 2-4 minutes or until they are softened and char marks are achieved.
Add apricots (flesh side down) and cook for 2-3 minutes or until caramelized.
Remove fish from grill and set aside.
Remove apricots and onions from the grill.
Slip the skins off the apricots and place in a bowl. Use a fork to mash the apricots slightly.
Remove the petals of the onions from the root and mix into the apricots. Add the sage, sherry vinegar, and orange juice to the mixture. Combine evenly and season with salt and pepper.
Serve fish hot with apricot sage chutney.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.