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.
Barbecued trout with warm pineapple salad
By Chatelaine1
PREP TIME
20 min
TOTAL TIME
30 min
Serves
4
Photo, Erik Putz.
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
- 22 g,
- Carbohydrates
- 26 g,
- Fat
- 14 g,
- Fibre
- 3 g,
- Sodium
- 489 mg.
- Excellent source of
- vitamin C
