- 4 Huon Ocean Trout portions, skin on
- 200g green beans, trimmed
- 40g butter
- 1 clove garlic
- 1 lime, juice and zest
- 1 tsp freshly cracked black pepper
Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
Remove from heat and stir through the lime juice. Set aside in a warm place.
Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
Turn and cook for a further minute or until just cooked through.
To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.