Grilled Trout With Cashew and Garlic Butter

Recipe by AmandaInOz
READY IN: 17mins


  • 4
    (7 ounce) whole trout
  • vegetable oil, for brushing
  • salt and pepper
  • 2
    ounces butter
  • 2
    ounces cashew nuts, shelled
  • 2
    garlic cloves, finely chopped
  • chopped parsley, a good handful
  • 1
    lemon, juice of


  • Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
  • Brush the fish lightly with oil, and season with salt and pepper both inside and out.
  • Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
  • Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
  • Add the lemon juice with more salt and pepper to taste and heat through.
  • Put each trout on a warm serving plate, and spoon over cashew and garlic butter.