Fresh grilled trout
Chatelaine
Roberto Caruso
Serve with a summer garden salad and a crisp white wine. A perfect meal for the season.
Ingredients
-
4 200-g
trout fillets
-
2 tsp
olive oil
-
1/4 tsp
salt
-
1
lemon
, cut into wedges
Instructions
- Preheat barbecue to medium-high. Brush fillets on both sides with oil. Sprinkle with salt. Season with pepper.
- Oil grill. Lay fish on grill, skin-side down. Barbecue, with lid closed, until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, about 8 min.
- Remove cooked fish by sliding a large spatula between skin and flesh. Carefully lift trout, leaving skin on the grill. Transfer to a platter and serve with Summer Garden Salad and lemon wedges.
Nutrition (per serving)
- Calories
- 281,
- Protein
- 38 g,
- Carbohydrates
- 1 g,
- Fat
- 13 g,
- Sodium
- 238 mg.
Wine Pairings
BARBECUED FISH | ORGANIC WHITE
The tropical fruit and floral on the nose of this crisp white are countered by a minerality and citrus flavours that showcase our Fresh Grilled Trout. Quality organic wines are still hard to find at any price, making this torrontés a rare gem.
Michel Torino Cuma Organic Torrontés, Argentina, $14.
Side Dish: Summer garden salad
Click here for full recipe.