Grilled fish with carrot salad

Name: Grilled fish with carrot salad
Total time: 50 min
Ingredients: 3 tsp allspice berries, toasted; 2 tsp black peppercorns, toasted; 1 tsp each ground cinnamon and ground nutmeg; 2 tbsp thyme leaves; 1 Scotch bonnet chilli, seeds removed, finely chopped; 3 garlic cloves, crushed; 1 tbsp finely grated ginger; 1 tbsp extra-virgin olive oil; 2 coral trout fillets (700gm each), skin on, pin-boned; 2 limes, thinly sliced; 4 pieces banana leaves, large enough to wrap fish (see note); Micro purple shiso, to serve; Carrot escovitch; 100 ml red wine vinegar; 50 gm caster sugar; ½ tsp allspice berries, crushed; 1 fresh bay leaf; 1 birdseye chilli, thinly sliced; 500 gm mixed baby heirloom carrots, peeled into ribbons

www.gourmettraveller.com.au

This fast recipe for grilled fish uses a fresh fillet of coral trout and is elevated by a punchy carrot salad in an escovitch style.

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