Try this tasty topper with fish, chicken or burgers at your next barbecue. The topping, when well covered, will keep refrigerated for a few days. Just adjust seasonings before serving.

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Servings: 4

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Ingredients

  • 2 Ontario Greenhouse Tomatoes, diced
  • 1 cup (250 mL) diced Ontario Greenhouse Cucumber
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) chopped fresh Ontario Basil
  • 2 tbsp (25 mL) each drained capers and chopped black olives
  • 1 tbsp (15 mL) fresh lime juice
  • 4 fresh Ontario Trout Fillets (12 oz/375 g each), cleaned and de-boned
  • Olive oil, optional
  • Salt and pepper

Instructions

In large bowl, toss together tomatoes, cucumber, garlic, basil, capers, olives and lime juice; set aside.

Brush fillets lightly with oil. Season fillets with salt and pepper to taste. Place on a hot grill, reduce heat to medium; close lid and cook, turning halfway through, about 5 to 6 minutes a side. The fish is ready when it flakes easily with a fork. Serve with tomato mixture spooned over top.

Nutritional information

  • Protein: 24.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 4.0 grams
  • Calories: 202