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1
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.
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2
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.
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3
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.
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4
To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.