Thai Spiced Trout

4 Trout fillets cleaned skin on approximately 6 oz each (180g)

¼ cup vegetable oil (60ml)

Zest of 2 lemons

1 tablespoon green  Thai curry paste (15ml)

1 tablespoon light soy sauce (15ml)

2 tablespoons mango chutney (store made) (30ml)

1 bunch spring onions fine chopped

Salt and pepper to taste (note you may not need the salt as soy sauce is salty)

In a non-reactive bowl combine oil and lemon zest.  Add Thai curry paste, soy sauce, mango chutney and chopped green onion.  Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.

Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade.

Preheat the barbecue to medium high heat.  Oil the grill and place the trout on the grill for approximately 3 minutes per side.  Remove and plate on platter.

Serves 4