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Curry Grilled Trout with Creamy Cucumber Sauce

Serves: 4

Prep Time:15 min

Total Time: 20 min

Recipe Ingredients

1Fresh Trout Fillet 1 lb
2 tbspOlive Oil, Divided30 mL
½ tspSalt, Divided2 mL
¼ tspPepper, Divided1 mL
1 tbspCompliments Curry Powder15 mL
½ cupPlain Yogourt125 mL
½ cupSeeded And Diced English Cucumber125 mL
2 tbspFresh Compliments Basil, Chopped30 mL
2 tbspFresh Compliments Mint, Chopped30 mL
1 tbspEach Lemon Zest And Juice15 mL
1½ tspSugar7 mL

Nutritional information

Per serving (¼ of the recipe)
Protein24 g
Total fat11 g
Sat fat2 g
Cholesterol55 mg
Carbohydrates6 g
Fibre1 g
Sodium390 mg

Recipe directions

  1. Step 1

    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.

  2. Step 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. Step 3

    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.