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Curry Grilled Trout with Creamy Cucumber Sauce

Prep time: 15min
Total time: 20min
Serves: 4
1
fresh trout fillet.
2 tbsp
olive oil, divided
1/2 tsp
salt, divided
1/4 tsp
pepper, divided
1 tbsp
Compliments Curry Powder
1/2 cup
plain yogourt
1/2 cup
seeded and diced English cucumber
2 tbsp
fresh Compliments Basil, chopped
2 tbsp
fresh Compliments Mint, chopped
1 tbsp
each lemon zest and juice
11/2 tsp
sugar
Per serving (1/4 of the recipe):
calories
220
fat
11 g
saturated fat
2 g
carbs
6 g
protein
24 g
cholestrol
55 mg
fibre
1 g
sodium
390 mg

Directions

  1. Heat barbecue to high. Pat the trout dry with paper towel and rub with 1 tbsp (15 mL) olive oil. Season with 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.

  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.

  3. Grill the trout with the lid closed for 4 to 5 min. or until it’s just cooked through. Divide salmon among 4 plates and top with 2 tbsp (30 mL) yogourt sauce.

Tip

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.