Fresh grilled trout
Serve with a summer garden salad and a crisp white wine. A perfect meal for the season.
- 4 200-g trout fillets
- 2 tsp olive oil
- 1/4 tsp salt
- 1 lemon , cut into wedges
- 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)
- 38 g,
- 1 g,
- 13 g,
- 238 mg.
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.