2 plate-sized rainbow trout, gutted, scales on*
1½ teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons harissa paste**
1 orange, zested, juiced
1 orange, peeled, sliced
1. Wash each fish cavity and pat dry with paper towel.
2. Combine cumin, coriander, harissa and orange zest, juice and slices in a bowl.
3. Season fish cavities with salt and pepper then spoon orange mixture into cavities. Set aside 10 minutes to marinate.
4. Heat a barbecue to high. Place fish on grill and cook for 8 minute each side or until cooked through and skin is slightly charred. Peel skin back and discard, to serve.
*If scales are not left on trout, you will need to wrap trout with a sheet of baking paper then alfoil before placing on BBQ to cook.
**Harissa paste can be substituted with 2 teaspoons dried cumin and 1 teaspoon smoked paprika.
© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved.