"This is a knockout way to cook either ocean trout or tuna. We
served the tuna version with Moroccan eggplant salad when Rockpool
first opened." - Neil Perry
4 (180gm each)ocean trout fillets, skin on, pin bonedTo serve:lemon wedgesChermoula1½ cups(firmly packed) coriander sprigs2small red shallots, coarsely chopped6cloves of garlic, coarsely chopped6 cmpiece of ginger, finely chopped2 tbspextra-virgin olive oil1 tbspfinely chopped lemongrass heart1 tbspeach of ras el hanout (see note), ground cumin and Hungarian paprikaPincheach of ground coriander, white pepper, fennel seeds and chilliTo taste:lemon juice
For chermoula, process coriander, shallot, garlic, ginger, oil and a pinch of salt in a blender to a smooth paste. Add lemongrass and process. Add spices and process to a fine paste. Season with lemon juice and salt.
Preheat a chargrill over medium-high heat. Spread a heaped tablespoon of chermoula evenly onto flesh side of each fillet, then cook, chermoula-side down for 4-5 minutes or until medium-rare. Turn and cook for 2-3 minutes or until skin is crisp and trout is just cooked through. Serve with lemon wedges and Rockpool green salad.
Note Ras el hanout is a Moroccan spice blend
available from Herbie's Spices.