Preparation time
10 minutes
Ready in
22 minutes
Cooking Time:
Makes
4 servings
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 grams
- Fat: 10 grams
- Carbohydrate: 4 grams
- Calories: 202