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Barbecued trout with warm pineapple salad

1

  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Barbecued trout with warm pineapple salad

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 450 g skin-on trout fillet

  • 3/4 tsp salt, divided

  • 1/2 pineapple, peeled and cut into 1/2-in. rings

  • 1 red bell pepper, cored and quartered

  • 1 red onion, cut into 8 wedges

  • 1/2 cup lightly packed cilantro leaves, and stems

  • 1 jalapeño, seeded and chopped

  • 1 tbsp chopped ginger

  • 2 tbsp lime juice

  • 2 tbsp vegetable oil

Instructions

  • PREHEAT barbecue to medium.

  • OIL grill, then sprinkle fish with 1/4 tsp of the salt. Barbecue along with pineapple, red pepper and onion, flipping vegetables halfway, until grill marks form, 6 to 8 min. Grill trout until it flakes easily with a fork, 8 to 10 min. Transfer trout to a plate and cover with foil to keep warm.

  • WHIRL cilantro, jalapeno, ginger, lime juice, oil and remaining 1/2 tsp of the salt in a blender until smooth. Drizzle over fish.

  • COARSELY chop pineapple and vegetables. Spoon over fish.


Chatelaine Quickies: Provencal pan salmon


Nutrition (per serving)

Calories 307, Protein 22g, Carbohydrates 26g, Fat 14g, Fibre 3g, Sodium 489mg.
Excellent source of vitamin C.

Kitchen Tip: For a spicier dish, include the jalapeño seeds.

Kitchen Tip: This recipe is great served with rice or another favourite grain like quinoa or farro.

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