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olive oil
1 tbsp capers
1 tbsp balsamic vinegar
1 tsp granulated sugar
1/2 pint grape or cherry tomatoes
1/4 cup coarsely chopped fresh basil, or 1 green onion
2 trout fillets, about 250 g each
pinch salt
pinch ground black pepper
Lightly oil grill and heat to medium-high. Meanwhile, measure out capers and place on a cutting board. Pour 1 tbsp (15 mL) liquid drained from capers into a bowl. Finely chop capers and place in bowl. Stir in vinegar and sugar. Slice grape tomatoes in half. If using cherry tomatoes, slice into quarters. Add to caper mixture and stir to evenly coat. Coarsely chop basil or thinly slice green onion.
Lightly brush fish with oil, then sprinkle with salt and pepper. Place on grill, skin side down. Grill with lid closed until a knife tip inserted in centre of fish comes out warm, 6 minutes. Place fish on large plates and drizzle caper-tomato mixture overtop. Sprinkle with basil. Excellent with steamed bok choy and brown basmati rice.
Calories 299, Protein 38.9g, Carbohydrates 8g, Fat 11.6g, Fibre 1.3g, Sodium 331mg.
This fast recipe combines sweet yet not too rich fish with another way to serve up peak-season tomatoes. We guarantee it will become one of the most flavourful grills you'll try this summer.