Grilled Kosho marinated Coral trout

By Andy Cooks · 45 min

Ingredients

Instructions

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, then season generously with salt and kosho.
3. Put a few lemon slices inside the cavity.
4. Preheat the grill to medium-high.
5. Grill the fish for about 15–20 minutes per side, flipping every 3–4 minutes, until cooked through and the flesh is opaque.
6. Lightly coat the sliced zucchini in olive oil and season with salt. Grill over medium-high heat for 1–2 minutes per side, then set aside to cool.
7. Blend the mint, mustard, salt, lemon juice and olive oil in a jug until smooth.
8. Dress the cooked butter beans with the dressing, then toss in the grilled zucchini.

Summarized from Andy Cooks's video. Watch it for the details.

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