Barbecued trout with warm pineapple salad
Prep 20 min
Total 30 min
Serves 4
May 25, 2017
Chatelaine
Ingredients
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.
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.
Nutrition
Calories 307, Protein 22 g, Carbohydrates 26 g, Fat 14 g, Fibre 3 g, Sodium 489 mg. Excellent source of vitamin CChatelaine Quickies: Provencal pan salmon
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