Barbecued trout with warm pineapple salad

1

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Barbecued trout with warm pineapple salad

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

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.