There is so much to love about the timeless prawn cocktail but who’s to say this beautiful marie rose sauce can’t bring the same magic to a fish? Coral trout flesh is so sweet it shines when lightly grilled, seasoned and served simply. But, like a cut of meat, the various muscles and parts cook at different times and temperatures, often using different methods.
Crumbed fish collars and cheeks are delicious, and essentially what I wish the fish fingers of my childhood had actually tasted like. Pairing crumbed parts of the coral trout with grilled is a wonderful gesture, and your guests will appreciate the care you’ve taken to achieve the best flavour.
Syracuse potatoes are a specialty of upstate New York, and I promise these salty, soft, yet waxy little spuds will win you over.
If preparing the coral trout in this way is too challenging, that’s fine. Just remove the fillets as you would normally, or ask your fishmonger to do it for you.