Ocean Trout with Roast Corn Relish

Summer is almost here and it’s time to get the BBQ fired up again. Meeting the Heart Foundation’s nutrition guidelines, there’s no good reason not to enjoy this recipe for Ocean Trout with Roast Corn Relish.

Serves four

1 teaspoon ground cumin
4 skinless ocean trout fillets, about 150g each
cooking oil spray

For roast corn relish
1 large red banana chilli (not hot)
3 corn cobs, silk removed
cooking oil spray
1 cup diced roma tomato
1/4 cup chopped fresh coriander
1/3 cup freshly squeezed lime juice

Preheat barbecue to moderate

1. To make roast corn relish, place chilli on the barbecue and roast until chilli is blackened, about five minutes. Place on a plate and cover securely with plastic wrap. Stand for five minutes, then peel away skin and cut in half. Discard seeds and membranes and cut chillies into 1/2cm strips. Place in a bowl.
2. Spray corn with cooking oil spray and barbecue about eight minutes or until lightly charred, turning from time to time. Cool for a few minutes, then cut kernels off the cobs. Combine chilli, corn, tomato, coriander and lime juice and toss well. Season with freshly ground pepper.
3. Combine cumin in a little bowl with about 1/4 teaspoon black pepper. Rub all over the ocean trout fillets and barbecue fish on a rack sprayed with cooking oil spray. Cook for four minutes each side or until fish flakes when tested. Serve immediately with roasted corn relish.

Recipe reproduced from Healthy Recipes for BBQ Cooking by Loukie Werle, with kind thanks to Fairfax Books. RRP: $24.95