Grilled Trout with Tomato Tomatillo Salsa
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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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) each ground coriander and cumin
1/4 tsp (1 mL) each salt and pepper
4 trout fillets (2 lb/1 kg)
Salsa:
2 tomatoes
2 canned or fresh tomatillos
Half small red onion, diced
1 jalape?epper, minced
1 clove garlic, minced
1/3 cup (75 mL) chopped fresh coriander
2 tbsp (25 mL) orange juice
2 tbsp (25 mL) extra-virgin olive oil
Pinch each salt and pepper
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.
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.
Tags:
Source
Canadian Living Magazine: August 2007
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