Barbecue trout with asparagus and orange

500-600g chunky trout fillets, skinned

200g asparagus, washed and trimmed

1 orange

2tbsp olive oil

Flaked sea salt and freshly ground black pepper

For the mint garlic oil:

A good handful of mint leaves, about 15g, finely chopped

100ml olive oil

1 garlic clove, crushed to a paste

1-2tsp red wine vinegar, to taste

You also need 8 metal skewers