Grilled Kosho marinated Coral trout - zucchini and butter bean salad

Grilled Kosho marinated Coral trout - zucchini and butter bean salad

Grilled Kosho Marinated Coral Trout
Ingredients:
- 1 coral trout
- 3 tbsp kosho (a citrus and pepper condiment)
- salt
- olive oil
- 1 lemon, sliced

Method:
1. Once the coral trout is scaled and cleaned, pat it dry thoroughly.
2. Rub the fish all over, including the cavity, with olive oil. Season generously with salt and kosho.
3. Place a few slices of lemon inside the cavity for added flavour during cooking.
4. Preheat your grill to medium-high heat.
5. Grill the fish for approximately 15–20 minutes per side, flipping every 3–4 minutes, until the fish is cooked through and the flesh is opaque.

Zucchini and Butter Bean Salad
Ingredients:
- 3 zucchinis (courgettes), sliced thinly lengthways
- 600g (21 oz) cooked butter beans
- 1 bunch of mint
- juice of 2 lemons
- 1 tbsp seeded mustard
- 1 tsp salt
- 4 tbsp olive oil

Method:
1. Lightly coat the sliced courgettes in olive oil and season with salt. Grill over medium-high heat for 1–2 minutes on each side, then set aside to cool.
2. To make the dressing, add the mint, mustard, salt, lemon juice, and olive oil to a jug and blend until smooth.
3. Dress the cooked butter beans with the dressing, then toss through the grilled courgettes.

#cooking #recipe #fish #howto