- 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
No BBQ? On a greased, foil-lined baking sheet, broil fish in the middle of the oven for 5 to 6 min. or until cooked through.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
