Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes
Prep Time
Cooking Mode
2 tbsp Tbsp butter
1 tsp tsp curry powder
1 ½ cups (375 ml) cup water
1 tbsp (15 ml) tbsp lemon juice
1 cup (180 g) cup fine bulgur
3 tbsp (45 ml) tbsp olive oil
2 tsp (10 ml) tsp harissa
1 ½ lb (675 g) lb trout fillets with skin, cut into 4 pieces
1 lb (450 g) lb medium asparagus, trimmed
1 ½ cups (210 g) cup cherry tomatoes
2 garlic cloves, halved
2 tbsp Tbsp butter
1 tsp tsp curry powder
1 ½ cups (375 ml) cup water
1 tbsp (15 ml) tbsp lemon juice
1 cup (180 g) cup fine bulgur
3 tbsp (45 ml) tbsp olive oil
2 tsp (10 ml) tsp harissa
1 ½ lb (675 g) lb trout fillets with skin, cut into 4 pieces
1 lb (450 g) lb medium asparagus, trimmed
1 ½ cups (210 g) cup cherry tomatoes
2 garlic cloves, halved
Directions
1In a pot over medium heat, melt the butter until foaming. Add the curry powder and cook for 1 minute. Add the water and lemon juice. Bring to a boil. Add the bulgur. Season with salt and pepper. Cover. Remove the pot from the heat and let sit for 15 minutes. Fluff the bulgur grains with a fork. Add a drizzle of olive oil, as needed.
2Meanwhile, place a 10-inch (25 cm) wide, 2-inch (5 cm) deep cast iron pan directly on one side of the barbecue grill. Preheat the grill, setting the burners to medium-high. Oil the other side of the grate.
3On a plate, combine 1 tbsp (15 ml) of the oil with the harissa. Coat the fish pieces with the harissa mixture. Season with salt and pepper.
4Cook the fish directly on the oiled side of the barbecue for 3 minutes on each side. At the same time, in the preheated skillet, cook the asparagus, tomatoes and garlic in the remaining oil for 6 minutes or until the asparagus is tender and the tomatoes burst, stirring a few times. Season with salt and pepper. Remove the garlic.
5Divide the fish and vegetables among four plates. Serve with the bulgur.
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