Grilled fish with corn and peppers

Prep 15 min
Total 45 min
Serves 4

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1/4 cup
olive oil, divided
1/2 cup
jalapeño, pickled
1 large
shallot, thinly sliced in rounds
1/2 tsp
1/2 tsp
salt, divided
4 150 g
rainbow trout fillets, skin-on, patted dry


1. Preheat barbecue to medium-high. Zest and juice 1 & 1/2 limes. Cut remaining lime into wedges. Reserve 1 tsp oil, then stir remaining oil with jalapeños, brine, 2tbsp lime juice, shallot, allspice and tsp salt in a 9 x 13-in. baking dish. Set aside.

2. Oil grill. Cook corn and red peppers, lid closed, turning occasionally, until tender and charred, 11 to 12 min for corn and 15 min for peppers. Set aside until cool enough to handle, 5 min.

3. Brush fish with reserved 1 tsp oil, then sprinkle with remaining tsp salt. Season with pepper. Cook, skin-side down, lid closed, until almost opaque, 5to 6min. Flip and cook until cooked through, 1to 2min. Transfer, flesh-side down, to lime dressing in baking dish.

4. Pull off and discard charred skin from red peppers. Discard seeds, then dice. Cut corn from cob. Place red peppers and corn in a medium bowl. Transfer sh, skin-side up, to plates, then stir remaining dressing into corn mixture. Serve fish with corn mixture and lime wedges.

Kitchen Tip:
This also works well with salmon.


Calories 476, Protein 33 g, Carbohydrates 40 g, Fat 23 g, Fibre 5 g, Sodium 609 mg. Excellent source of vitamin A
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