AT A GLANCE
"This is a knockout way to cook either ocean trout or tuna. We served the tuna version with Moroccan eggplant salad when Rockpool first opened." - Neil Perry
|01||For chermoula, process coriander, shallot, garlic, ginger, oil and a pinch of salt in a blender to a smooth paste. Add lemongrass and process. Add spices and process to a fine paste. Season with lemon juice and salt.|
|02||Preheat a chargrill over medium-high heat. Spread a heaped tablespoon of chermoula evenly onto flesh side of each fillet, then cook, chermoula-side down for 4-5 minutes or until medium-rare. Turn and cook for 2-3 minutes or until skin is crisp and trout is just cooked through. Serve with lemon wedges and Rockpool green salad.|
Note Ras el hanout is a Moroccan spice blend available from Herbie's Spices.