This parsley-garlic sauce works well with Ontario rainbow trout, asparagus and even potatoes.

Recipe Tags:

Grilling Time: 15 minutes

Preparation Time:

Serves: 4

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Ingredients

  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 2 tbsp (25 mL) olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 Ontario Rainbow Trout Fillets (375 g each)

Sauce:

  • 1 cup (250 mL) fresh Ontario Parsley Leaves
  • 1/4 cup (50 mL) fresh Ontario Tarragon Leaves
  • 2 cloves garlic
  • 2 tbsp (25 mL) white wine vinegar
  • 1 tbsp (15 mL) water
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (50 mL) olive oil
     

Instructions

Sauce: In food processor, combine parsley, tarragon, garlic, vinegar, water, red pepper flakes and salt; pulse until coarsely chopped, scraping side of bowl. With machine running, slowly pour in oil until mixture is finely chopped. Set aside.

In bowl, toss asparagus with 1 tbsp (15 mL) of the oil; season with salt and pepper.

Cut each fillet in half; brush flesh side with remaining oil. Season with salt and pepper. 

Place asparagus on greased grill over medium-high heat; grill for about 8 minutes, turning once, or until tender. Return to bowl; toss with 1 tbsp (15 mL) of the sauce.

Grill trout pieces, skin side down; for about 6 minutes, turning once, or until fish flakes easily with fork. Place on platter, skin side down; spread lightly with sauce. Serve with asparagus and remaining sauce.

Nutritional information

1 Serving

  • Protein: 38 grams
  • Fat: 31 grams
  • Carbohydrate: 6 grams
  • Calories: 464
  • Fibre: 2 grams
  • Sodium: 320 mg