Barbecued trout with mint pesto and green vegetables
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. salt
227 g oz green string beans, trimmed and halved
227 g oz frozen shelled soy beans (edamame) or frozen green peas
1 lemon, cut into wedges
30 mL (2 tbsp.) tbsp. finely chopped green onions
60 mL (¼ cup) cup finely chopped fresh mint
125 mL (½ cup) cup olive or grapeseed oil
5 mL (1 tsp.) tsp Dijon mustard
15 mL (1 tbsp.) tbsp. lemon zest (about lemon)
to taste salt and pepper
4 steelhead trout fillets with skin
To taste, salt and pepper
15 mL (1 tbsp.) tbsp. salt
227 g oz green string beans, trimmed and halved
227 g oz frozen shelled soy beans (edamame) or frozen green peas
1 lemon, cut into wedges
30 mL (2 tbsp.) tbsp. finely chopped green onions
60 mL (¼ cup) cup finely chopped fresh mint
125 mL (½ cup) cup olive or grapeseed oil
5 mL (1 tsp.) tsp Dijon mustard
15 mL (1 tbsp.) tbsp. lemon zest (about lemon)
to taste salt and pepper
4 steelhead trout fillets with skin
To taste, salt and pepper
Directions
1Combine all ingredients in a bowl with a lid. Shake well to emulsify.
2Check seasoning and adjust as needed.
3Preheat barbecue to medium for 15 minutes. Oil the grill.
4Season trout fillets well and place skin-side up on grill. Cook with lid closed for 3 minutes. Turn fish and cook 3 more minutes. (The skin might stick to the grill).
5Bring a 4-litre saucepan of water to a boil. Add 15 mL (1 tbsp.) salt.
6Add string beans and cook 4 minutes. Remove from water using a sieve. Cool and then drain.
7Add soy beans to boiling water and cook 4 minutes. Cool and then drain.
8Mix the two vegetables together in a bowl with a little mint pesto. Set aside.
9Place trout fillets on plates and top with some mint pesto. Accompany with the vegetablemixture and a lemon wedge. You may also serve couscous or rice on the side.
Disclaimer
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Personal Note
Personal Note