Kaffir Lime And Lemon Grass Grilled Trout - cooking recipe

Ingredients

2 stalks fresh lemon grass (4 inches each), 1 coarsely chopped, 1 sliced diagonally
1 piece (1 1/2 inches) ginger, thickly sliced
2 cloves garlic, quartered
2 tbsp peanut oil
1 tbsp sweet chili sauce
1 tbsp lime juice
2 None green onions, finely chopped
1 None whole trout (about 5 lbs)
2 None limes, 1 peeled and thinly sliced, 1 cut into wedges
1 None fresh kaffir lime leaf, thinly shredded
1/3 cup loosely packed cilantro leaves

Preparation

Preheat the grill to medium heat. Blend or process chopped lemon grass, ginger, garlic, oil, chili sauce and lime juice until smooth. Stir in onions.
Place a long piece of parchment paper on work surface; place fish on paper. Fill cavity with lemon grass mixture.
Score fish 3 times on each side through thickest part of flesh; seal cuts with lime slices. Sprinkle fish with sliced lemon grass and lime leaf. Fold paper over fish to completely enclose, then wrap fish tightly in foil.
Grill fish for 25 mins; turn, grill for 20 mins, or until cooked through. Unwrap fish. Sprinkle with cilantro and serve with lime wedges.