Barbecued Trout With Warm Pineapple Salad
2
- Prep Time20 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
This barbecued trout recipe–topped with a pineapple salad–will send your tastebuds straight to the tropics.
Ingredients
450 g skin-on trout fillet
3/4 tsp salt, divided
1/2 pineapple, peeled and cut into 1/2-in. rings
1 red bell pepper, cored and quartered
1 red onion, cut into 8 wedges
1/2 cup lightly packed cilantro leaves, and stems
1 jalapeño, seeded and chopped
1 tbsp chopped ginger
2 tbsp lime juice
2 tbsp vegetable oil
Instructions
PREHEAT barbecue to medium.
OIL grill, then sprinkle fish with 1/4 tsp of the salt. Barbecue along with pineapple, red pepper and onion, flipping vegetables halfway, until grill marks form, 6 to 8 min. Grill trout until it flakes easily with a fork, 8 to 10 min. Transfer trout to a plate and cover with foil to keep warm.
WHIRL cilantro, jalapeno, ginger, lime juice, oil and remaining 1/2 tsp of the salt in a blender until smooth. Drizzle over fish.
COARSELY chop pineapple and vegetables. Spoon over fish.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
Calories 307, Protein 22g, Carbohydrates 26g, Fat 14g, Fibre 3g, Sodium 489mg.
Excellent source of vitamin C.
Kitchen Tip: For a spicier dish, include the jalapeño seeds.
Kitchen Tip: This recipe is great served with rice or another favourite grain like quinoa or farro.
Get more of our best grilled fish recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
