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Pink Grapefruit Trout

Image of Pink Grapefruit Trout

6 small brown trout
4 pink grapefruit
60 ml (2 fl oz/ cup) dry white wine
4 spring onions, trimmed and finely sliced
16 black peppercorns, lightly crushed
2 tablespoons double (thick) cream
90 g (3 oz/ 1/3 cup) butter


Serves: 4


Clean and gut the fish, removing the heads, if desired. Place each fish on oiled, double thickness foil, large enough for loose wrapping.

Thinly pare peel from 1 grapefruit and shred finely. Place shredded peel in a small saucepan. Cover with cold water, bring to boil, then continue cooking for 3-4 minutes to soften. Drain and set aside. Remove pith, membranes and any pips from pared grapefruit and segment flesh. Set aside for garnish. Grate peel and squeeze juice from remaining 3 grapefruit and put in a medium saucepan. Add wine, spring onions and peppercorns.

Simmer for 10-15 minutes until about 155 ml (5 fl oz/2/3 cup) of liquid remains.

Remove from heat, stir in cream and butter; stir until butter melts, then strain into a jug. Season with salt to taste and mix in softened peel. Pour a little sauce over each fish and fold up foil, leaving a 2.5 cm (1 in) space over fish for steam to circulate. Barbecue on rack over hot coals for 20 minutes, but do not turn the fish packets over. To serve, open foil, pour extra sauce over trout and garnish with reserved grapefruit segments.

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