Barbecued anise and chilli fish with orange and watercress salad

Here’s the first dish we ever tried on the Cobb barbecue oven – and it was a hit with our taste-testers.

We served it as a starter, but you could simply add new potatoes and a larger salad to make a main course.

A simple and delicious camping recipe that would work on any of our favourite barbecues or gas stoves too.

trout and orange salad

How to make anise and chilli trout

This is so delicious that we’d actually suggest making the rub-marinade at home and taking it with you on your camping trip!

 

trout on the cobb oven

All the ingredients are easy to come by and the meal takes no time to prepare. As usual, the quantities here are for two – just multiply to feed a crowd.

  • Two trout fillets, skin removed – tilapia, salmon and sea bass all work well too
  • Two star anise, a teaspoon or so of chilli and half a teaspoon of salt, ground to a powder
  • Juice of two and a half oranges. Diced flesh of the remaining half
  • One more star anise
  • Agave syrup, maple syrup, brown sugar, whatever – just something sweet
  • Half a fresh red chilli
  • Watercress – or any other salad leaves, and finely sliced fennel is lovely too
  1. Dust the fish on both sides with the ground spice mix.
  2. Boil the orange juice and a tablespoon or so of whatever sweet thing you’re using with the chilli, a pinch or two of salt and the remaining star anise until it gets a bit syrupy.
  3. Mix your salad and orange pieces with a drizzle of olive or walnut oil and a pinch of salt.
  4. Just before you’re ready to eat, dust your fish with a little flour and cook till golden on both sides, but still moist in the middle.
  5. Lay the salad on your plates, top with the fish and drizzle the orange syrup over the top.

You can read our review of the Cobb oven here. And we’ve reviewed the Lotus Grill here (with recipes too!).

Should I buy a Cobb barbecue stove? Read our review

Testing the LotusGrill barbecue – our LotusGrill review

 

Don’t forget your camping spice tin

Make yourself a neat camping box of herbs and spices and you’ll never have to rummage in your kitchen bag again.


If you’ve got a weigh-and-save or zero-waste shop near you, you can refill containers like these more cheaply and with less wasted packaging too. We all have our own essentials and favourites, so pick and mix to suit, but here’s what we always have:

Curry powder, Mixed herbs, Chilli powder, Cumin, Coriander, Chinese five spice, Garam masala, Whole spices (cardamom, star anise, cloves), Smoked paprika, Dried lime leaves, Sesame seeds

The high-pressure Safari Chef 2 is our gas-powered camping stove choice

 

We thought the Cadac Safari Chef 2 was the best size for portability and cooking options.

It’s foldable, comes with all the accessories we need and has the option of extras such as a baking stone, wok and more.

The price is reasonable and a stove powered from a refillable gas bottle is more economical  than a throwaway canister and lastly. The stove is also quick to set up and pack away.

We’ve now been using ours for four years and it never lets us down!

 

 

The high-pressure Safari Chef 2 is our gas-powered camping stove choice

 

We thought the Cadac Safari Chef 2 was the best size for portability and cooking options.

It’s foldable, comes with all the accessories we need and has the option of extras such as a baking stone, wok and more.

The price is reasonable and a stove powered from a refillable gas bottle is more economical  than a throwaway canister and lastly. The stove is also quick to set up and pack away.

We’ve now been using ours for four years and it never lets us down!

 

 

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One Comment

  1. Thanks to Ron from the VW California Club, who said some very kind things about our cooking!

    “I’ve just cooked this recipe for trout, star anise and orange. Served it with fried courgettes, steamed asparagus, and couscous. Absolutely delicious and dead easy to do.
    Less than £3 a head – would cost an absolute fortune in a restaurant, and that’s if you could find anything this good. Get out there and cook it, or try it at home first, so you can take your skill with you in your Cali.”

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