BBQ WHOLE STRIPED TRUMPETER

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PREP TIME 40 minutes
COOK TIME 10-20 minutes
SERVES 4

INGREDIENTS

1 whole side of striped trumpeter, gutted, head removed 

Juice of 1 lemon 

1 cayenne chilli, thinly sliced 

4cm knob of ginger 

¾ cup coriander, chopped 

2 tbsp Pukara Lemon Chimichurri 

Salt, to taste 

METHOD

Step 1

Score the skin of the trumpeter down to the spine. Mix together the Chimichurri and half of the lemon juice, then rub it over the skin side, making sure to get into all the crevices. Let the fish rest at room temperature for 30 minutes.

Step 2 

To cook the fish, lay a sheet of foil on the flat side of the grill, followed by a piece of baking paper. Drizzle a little olive oil, place the fish on top, and turn the heat to high. Cook for 10-20 minutes. You’ll know the fish is done when one of the dorsal fins pulls out easily. 

Step 3 

To serve, scatter the sliced chilli and chopped coriander over the top, drizzle with a bit of olive oil, and squeeze the remaining lemon juice. Let everyone tear off pieces and serve themselves. Enjoy!