May 25, 2017Chatelaine
skin-on trout fillet
pineapple, peeled and cut into 1/2-in. rings
red bell pepper, cored and quartered
red onion, cut into 8 wedges
lightly packed cilantro leaves, and stems
jalapeño, seeded and chopped
- 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.
NutritionCalories 307, Protein 22 g, Carbohydrates 26 g, Fat 14 g, Fibre 3 g, Sodium 489 mg. Excellent source of vitamin C
Chatelaine Quickies: Provencal pan salmon