Prep Time:15 min
Total Time: 20 min
|1||Fresh Trout Fillet||1 lb|
|2 tbsp||Olive Oil, Divided||30 mL|
|½ tsp||Salt, Divided||2 mL|
|¼ tsp||Pepper, Divided||1 mL|
|1 tbsp||Compliments Curry Powder||15 mL|
|½ cup||Plain Yogourt||125 mL|
|½ cup||Seeded And Diced English Cucumber||125 mL|
|2 tbsp||Fresh Compliments Basil, Chopped||30 mL|
|2 tbsp||Fresh Compliments Mint, Chopped||30 mL|
|1 tbsp||Each Lemon Zest And Juice||15 mL|
|1½ tsp||Sugar||7 mL|
|Per serving (¼ of the recipe)|
|Total fat||11 g|
|Sat fat||2 g|
Heat barbecue to high. Pat the trout dry with paper towel and rub with 1 tbsp (15 mL) olive oil. Season with ¼ tsp (1 mL) salt and ⅛ tsp (0.5 mL) pepper. Sprinkle with the curry powder, patting it onto all sides of the trout. Set aside.
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.
Grill the trout with the lid closed for 4 to 5 min. or until just cooked through. Divide trout fillet into 4 pieces and plate topped with 2 tbsp (30 mL) yogourt sauce each.
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