Grilled Trout with Tomato Tomatillo Salsa
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 418 |
| pro | 44 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 120 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 9 |
| vit A | 20 |
| vit C | 33 |
| folate | 27 |
- Portion size: 4
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 1tbspvegetable oil
- 1/2 tsp 1/2tspground coriander
- 1/2 tsp 1/2tspcumin
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 4trout fillettrout fillets Salsa:
- 2 2tomatotomatoes
- 2 can 2cantomatillotomatillos, or 2 fresh tomatillos
- 1/2 small 1/2smallred onion, diced
- 1 1jalapeno pepperjalapeno peppers, minced
- 1 1clove garliccloves of garlic, minced
- 1/3 cup 1/3cupchopped fresh coriander
- 2 tbsp 2tbsporange juice
- 2 tbsp 2tbspextra-virgin olive oil
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
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
