Curry Grilled Trout with Creamy Cucumber Sauce

  • Prep Time 15 min
  • Total Time 20
  • Serves: 4

Ingredients

  • 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 chopped fresh Compliments Basil 30 mL
  • 2 tbsp chopped fresh Compliments Mint 30 mL
  • 1 tbsp each lemon zest and juice 15 mL
  • 1½ tsp sugar 7 mL

Directions

  • 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.

  • 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.

  • 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.

Tip

No BBQ? On a greased, foil-lined baking sheet, broil fish in the middle of the oven for 5 to 6 min. or until cooked through.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 220
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 6 g
  • Protein 24 g
  • Cholesterol 55 mg
  • Fibre 1 g
  • Sodium 390 mg