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1 yellow and orange bell pepper, quartered
1 zucchini, thickly sliced
4 tbsp sun-dried tomato and oregano salad dressing
2 trout fillets, 250 g each
1 green onion, sliced
Oil grill and heat barbecue to medium-high. Combine peppers and zucchini in a bowl. Drizzle with 2 tbsp (30 mL) dressing and stir to coat. Brush fish with remaining 2 tbsp (30 mL) dressing.
Place vegetables on grill. Add fish, skin side down. Grill, covered, turning vegetables occasionally. Don't turn fish. Cook until a knife tip inserted in centre of fish comes out warm and vegetables have grill marks, 6 to 8 minutes. Remove fish to plates, leaving skin on grill. Place vegetables on the side. Sprinkle with onion. Good with rice.
Calories 408, Protein 40.2g, Carbohydrates 14.3g, Fat 21g, Fibre 2.5g.
Our test kitchen staff voted this their favourite five-ingredient barbecue recipe. Bottled salad dressing adds no-work flavour to the delicate trout, and the bright vegetables look fabulous!