Sun-kissed grilled trout

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5 min


2 servings

* PLUS Grilling Time: 6 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 408,
  • Protein
  • 40.2 g,
  • Carbohydrates
  • 14.3 g,
  • Fat
  • 21 g,
  • Fibre
  • 2.5 g,

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!