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Smoky and the Wood Pit - Barbecued tikka trout

Published on June 16, 2014
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Barbecued tikka trout

Enjoy a glass a white wine with Marcus’ Asian inspired recipe, perfect for a relaxed summer barbecue

Serves 1

You will need

  • Trout or salmon 1 cutlet
  • Tikka spice mix 2 tsp
  • Natural yoghurt 6 tbsp
  • Basmati rice 50g
  • Fresh coriander few leaves
  • Lime juice a squeeze

Method

  1. Make the tikka marinade by mixing the spice mix (widely available from supermarkets) and yoghurt.
  2. Spoon over the fish cutlets and leave in the fridge to marinate for a few hours (a maximum of overnight).
  3. Put the fish cutlet on a red-hot barbecue to grill for a few minutes on each side until brown on the outside and cooked through.
  4. Serve on a bed of basmati rice with coriander leaves and a squeeze of lime juice.

Chef’s tip: ‘This is one of my easiest recipes, and it’s so quick to do’ says barbecue blogger, Marcus

SMOKY-AND-THE-WOOD-PITHot new e-cookbook

These recipes come exclusively from food‘s first e-cookbook. Available for Apple iPad, it features 20 meat, seafood, flatbread, pizza and pud recipes – all made on the barbie. With interactive features, it’s 2013’s must-have cookbook. Search for Smoky & The Woodpit in Books on iTunes and download for £1.99.

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