Grilled Trout with Tomato Tomatillo Salsa

By The Canadian Living Test Kitchen

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Grilled Trout with Tomato Tomatillo Salsa
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	418418 cal
pro	44 g44g pro
total fat	23 g23g total fat
sat. fat	5 g5g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	120 mg120mg chol
sodium	224 mg224mg sodium
% RDI:	-
calcium	1515 calcium
iron	99 iron
vit A	2020 vit A
vit C	3333 vit C
folate	2727 folate

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Lake trout has gathered many names across the country, such as grey trout and salmon trout. But no matter what it's called, it's ideal for the table. Tomatillo, a small green sour fruit with a paperlike husk, is a key ingredient in many Latin American green sauces. In Canada, buy them fresh during the late summer or canned all year round.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1/2 tsp ground coriander 1/2 1/2tsp tspground coriander
1/2 tsp cumin 1/2 1/2tsp tspcumin
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 trout fillets 4 4trout fillettrout fillets
Salsa:
2 tomatoes 2 2tomatotomatoes
2 2can cantomatillotomatillos, or 2 fresh tomatillos
1/2 small red onion , diced1/2 1/2small smallred onion, diced
1 jalapeno pepper , minced1 1jalapeno pepperjalapeno peppers, minced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander
2 tbsp orange juice 2 2tbsp tbsporange juice
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Salsa: In saucepan of boiling water, blanch tomatoes for about 30 seconds or just long enough to loosen skins. Immediately plunge into ice water. Peel, seed and chop enough to make about 1 cup (250 mL); let drain for 5 minutes. Chop tomatillos to make about 1/2 cup (125 mL).

In bowl, combine tomatoes, tomatillos, onion, jalape?epper, garlic, coriander, orange juice, oil, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days. Drain off liquid before using.)

In small bowl, combine oil, coriander, cumin, salt and pepper; brush over fillets. Place fish, skin side down, on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes. Serve with salsa.

Additional information : Tip: No tomatillos? Substitute red or green tomatoes and use lime juice instead of
the orange.

Source : Canadian Living Magazine: August 2007