- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1
- fresh trout fillet
- 1 lb
- 2 tbsp
- olive oil, divided
- 30 mL
- ½ tsp
- salt, divided
- 2 mL
- ¼ tsp
- pepper, divided
- 1 mL
- 1 tbsp
- Compliments Curry Powder
- 15 mL
- ½ cup
- plain yogourt
- 125 mL
- ½ cup
- seeded and diced English cucumber
- 125 mL
- 2 tbsp
- chopped fresh Compliments Basil
- 30 mL
- 2 tbsp
- chopped fresh Compliments Mint
- 30 mL
- 1 tbsp
- each lemon zest and juice
- 15 mL
- 1½ tsp
- sugar
- 7 mL
Method
Step 1
Heat barbecue to high. Pat the trout dry with paper towel and rub with 1 tbsp (15 mL) olive oil. Season with ¼ tsp (1 mL) salt and ⅛ tsp (0.5 mL) pepper. Sprinkle with the curry powder, patting it onto all sides of the trout. Set aside.
Step 2
In a bowl, combine the yogourt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
Step 3
Grill the trout with the lid closed for 4 to 5 min. or until just cooked through. Divide trout fillet into 4 pieces and plate topped with 2 tbsp (30 mL) yogourt sauce each.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 220
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 24 g
- Sodium:
- 390 mg
