Grilled Rain­bow Trout with Red and Savoy Cab­bages and Cele­ri­ac Slaw

(serves 4)

1 side rain­bow trout
1 tbsp olive oil
Fox Point seasoning

2 cups each: shred­ded red cab­bage, Savoy cabbage
1 cup cele­ri­ac, cut into matchsticks
1/2 red onion, sliced very thin

dress­ing:

2 tbsps chilli-infused olive oil
3 tbsps mayonnaise
juice of 1 lemon
big dash cel­ery salt
loads of fresh ground black pepper

Place the trout on a large plat­ter, driz­zle with olive oil and sprin­kle with sea­son­ing. Let arrive to room tem­per­a­ture before grilling.

Place all dress­ing ingre­di­ents in a jar with a tight lid, and shake till mixed thor­ough­ly. Toss with the cab­bages, cele­ri­ac and onion and refrig­er­ate till needed.

Grill the trout skin side down for 4 min­utes at high heat (210C, 425F), then on the oth­er side for 4 min­utes. Remove skin.

To serve, mound the slaw on a plate and place the serv­ing of fish on top. A nice side of mashed pota­to is very good with this dish.