Summertime... and as the saying goes, the living is easy! Get together with friends or colleagues and chill out for a delicious barbecue. The Radisson Blu Royal Hotel shares with us their delicious recipe for a BBQ trout with ginger and lime.


  • 4 trout, gutted. Head and tail removed.
  • 60g pickled ginger, cut in julienne.
  • 30ml ginger pickle.
  • 2 limes, zest and juice.
  • 8 sprigs of coriander, chopped.
  • 1 tsp oyster sauce.
  • ½ tsp sesame oil
  • ½ tsp veg oil
  • ½ clove of garlic, chopped.
  • 8-10 pieces of parchment paper, cut to the size of the trout portions


  1. First things first, light the BBQ well in advance. The first key to BBQ fish is a good steady heat and well-seasoned grill bars. The addition of soaked wood chippings is always a welcome addition in particular when cooking trout or salmon.
  2. Rinse the trout with cold water and pat-dry with kitchen paper.
  3. Combine the rest of the ingredients, mix well and divide between the 4 trout, spreading inside the belly, cover and place in fridge for 20 minutes.
  4. Because trout is an oily fish you won’t need to oil prior to grilling. The second key to grilling fish is not to move it.
  5. The grill should be hot enough that you can place a piece of parchment paper on it, The paper should turn slightly brown, but defiantly not burst into flames. Check with a single piece of paper first.
  6. When you are happy with the heat, place each portion on a piece of paper and place on the grill paper side down
  7. Let the fish sit in one spot for about 4 minutes causing the skin to become crispy and charred, but not burned.
  8. Place a second piece of paper on the top of the fish and turn over gently using a wide heat proof spatula. Gently peel the paper from the crispy skin. 
  9. Cook for a further 4 minutes on the second side.
  10. Remove and allow to sit for 2 minutes.

Recipe courtesy of The Radisson Blu Royal Hotel