How to cook coral trout




You know, if I had a dollar for every person that told me they were scared of cooking fish, I’d be richer than King Neptune. What I have learned over the years is that less is best when it comes to cooking fish, as most species require minimal accompaniments when cooking. A rub of garlic, best quality butter, a handful of herbs or a splash of really good oil.



Coral trout, typically line caught in the Great Barrier Reef, is a favourite with the Chinese community who love it for its sweet, slightly meaty flesh that flakes beautifully and lends itself well to aromatics like ginger and chilli. I found the tastes similar to very tender shellfish and interestingly; they are voracious fish-eating predators (piscivores). Younger juvenile trout mostly eat crustaceans, especially prawns which live on or near the reef bottom.




clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to cook coral trout

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 2


Units Scale

2 coral trout fillets – about 160 grams each, skin on
1 cup cavolo nero kale, stalks removed and reserved for stock or compost
1 cup broccoli, broken into small flowerets
1 lemon, juice of
2 tablespoons of your favourite chutney or relish
1 tablespoon chopped parsley
Cracked black pepper


  1. Preheat grill to a high heat.
  2. Line a baking tray with paper and place the fish skin side up.
  3. Grill fish for about 3-5 minutes until skin is crispy, then turn over and cook one more minute so as just cooked through.
  4. Meanwhile, heat a heavy-based pan, add kale, broccoli, and a little water, and sauté gently for three minutes.
  5. Turn off heat, cover pan with a lid and let rest for another minute while you check the fish. Then add half of the lemon juice and toss through.
  6. In large bowl plates, evenly distribute the sautéed greens, pop the fish on top and then spoon your favourite relish over the fish. Finish with remaining lemon juice.
  7. Sprinkle with chopped parsley and season with cracked black pepper.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Cuisine: Fish

How to make teriyaki salmon

Salad of smoked trout with quinoa




One Response

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Table of Contents

On Key

Related Posts

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time