Barbecued rainbow trout

• 2 x 560g (1-pound) whole rainbow trout
• 1/2 cup (125ml) lime juice
• 2 tablespoon white wine
• 2 tablespoon olive oil
• 2 tablespoon honey
• 1 tablespoon dry mustard
• 4 clove garlic, crushed
• 2 shallots (50g), chopped finely
• 1 teaspoon sea salt flakes
• 1/2 teaspoon cracked black pepper

Barbecued rainbow trout

• 1

  Place fish on board; score fish both sides through thickest part of flesh.

• 2

  Combine juice, wine, oil, honey, mustard, garlic, shallots, salt and pepper in medium jug. Pour marinade over fish in large shallow dish. Cover; refrigerate 2 hours.

• 3

  Cook fish on heated oiled barbecue flat plate 10 minutes; turn, cook further 10 minutes or until cooked through.