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Whole baby trout with a barbecued sweetcorn salsa


  • Lightly spray the corn cobs with oil and cook on a preheated BBQ (or ridged grill) until blistered in spots. Then set aside to cool, before removing the kernels.
  • When ready, toss the kernels with the capsicums, chillies, spring onions, coriander, the juice of 1½ limes, a generous amount of salt and pepper, and a slurp of oil (not too much). Taste for seasoning and set aside.
  • Then spray the fish all over with oil, season well and cook on the preheated BBQ (or ridged grill), turning once and squeezing lime juice over the top when almost ready.
  • Serve the fish on individual plates with a mound of the salsa alongside.


  • 4 corn cobs
  • olive oil spray
  • sea salt & freshly ground pepper
  • ½ red capsicum, cored, seeded & diced
  • ½ green capsicum, cored, seeded & diced
  • 2 small red chillies, seeded & finely sliced
  • 2 spring (green) onions, finely chopped
  • 2 tbsp chopped fresh coriander leaves
  • 2 limes
  • olive oil
  • 4 whole baby trout 4 corn cobs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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