Mud Crab Stuffed Coral Trout
This was a serious treat. Kev Collins not only took me for an amazing day out on the water fishing and having a yarn but also shared one of his favourite recipes with me, and this is it: coral trout stuffed with mud crab! The best of the best Aussie seafood all in one dish!
Prep: 10 minutes - Cook: 15 minutes - Serves: 2- Difficulty: Capable Cooks - Recipe: Kev Collins
Ingredients
1 dinner plate sized Coral Trout, reverse butterflied*
Lime salt*, to taste
Cracked pepper, to taste
1/4 cup shaved fennel
3 tbs freshly picked mud crab meat*
1/2 lime, juiced
Salad
3 cups rocket leaves
1 orange, segmented
1 large red chili, sliced on the angle
1/4 cup shaved fennel
1 shallot, sliced on the angle
1/2 lime, juiced
Notes
* Ask your fishmonger to reverse butterfly your coral trout for you so that the belly remains intact and is ready to be stuffed.
* Grab your lime salt from our friends at Limes & More in Bowen, QLD here: https://www.limesandmore.com/infused-salts
* If you can't get access to fresh mud crab, an alternative would be blue swimmer crab meat as this is sometimes more readily available and can be found already picked and vacuum packed.
* Learn more about the amazing Kev Collins on his blog: http://www.baittoplate.com.au/blog
Method
Step 1. Fire up the Weber Go Anywhere for direct cooking over high heat. Once your coals are super hot and have turned grey you are ready to cook. Start by preparing the coral trout ensuring there are no bones remaining and season well with lime salt and cracked pepper. Next stuff the belly with fennel, crab meat and season with a squeeze of lime. Sandwich in a fish press and place over coals cooking for 5-6mins on each side until the skin is crispy, slightly charred and cooked to your liking.
Step 2. As the fish is cooking, prepare the salad by tossing together all the ingredients in a bowl and serve with the fish for an amazing meal for two!
