BBQ TROUT STEAK

Fresh chargrilled fish is a great choice for the BBQ at any time of year, using a firm oily fish like Sea Trout, especially when cut into steaks across the bone, is an excellent fuss free option. Pair this with a seasonal blood orange hollandaise or sauce.

Set the BBQ for direct cooking at 180-200 degrees using cast iron griddle bars or the regular grates.

HOLLANDIASE

Melt the butter then set aside. Put the zest and fresh juices into a saucepan and reduce to around two tablespoons over a medium heat. Transfer this liquid into a bowl.
Sit the bowl over a saucepan half filled with hot water and add the egg yolks. Whisk well over a low heat until thick and foamy, continue by whisking in the melted butter a little at a time to a thicker and even consistency. Remove from heat, season to taste, set aside and keep warm.

COOKING THE FISH

Wipe the bars of the bbq with a little olive oil using some kitchen roll, prior to placing on the fish to prevent sticking. Season the fish on both sides directly before cooking, with salt and black pepper. Place each fish steak on the bbq cooking on the first side for 5-6 mins looking for the pink flesh to go solid pink and opaque rather than translucent as when raw and hints of char on the edges of the skin.
Turn each steak using a fish slice and continue to cook for another 5-6 minutes. The fish is cooked through when the internal temperature reaches a minimum 63 degrees. Lift off the bbq onto a warm plate and serve straight away.
Serve each cooked fish steak with a large spoonful of the hollandaise, new potatoes and later in the season, BBQ charred asparagus spears.
These quantities can be adjusted in the same ratios for less or more portions of fish to suit.