jimbojames
BBC Good Food Member since 22 September 2009
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22 September 2009
"I followed these instructions exactly, delicious. A thicker piece of trout will take longer than five minutes cooking. The 4lbs 7oz fish i used was uncooked at its thickest part after 10 minutes cooking. It had to go back to the grill for 5-10 mins at a lower heat. Then it was cooked and scrummy."
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