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Recipe Detail Page
Barbecued Spicy Trout with Vine-Ripened Tomatoes
Summer 2017
At the grocery store’s fish counter, the sign for steelhead trout might also show the words trout/salmon. While steelheads are not in the salmon family, they do have the same appealing pink-tinged flesh, with a similar but slighter milder taste. Fillets run around 1 lb (500 g) and an inch (2.5 cm) in thickness, making them ideal for barbecuing because you lay them skin-side down on the grill and don’t have to flip them over.
Serves 3
1 steelhead trout fillet, about 1 lb (500 g)
Vegetable oil
1 tbsp (15 mL) sesame oil
1 tsp (5 mL) ground cumin
½ tsp (2 mL) chili powder
2 tsp (10 mL) sriracha sauce
1 tbsp (15 mL) olive oil
1 tsp (5 mL) dried leaf basil
Generous pinch of salt
3 stems vine-ripened cherry tomatoes
1. Turn all burners on the barbecue to high. Cover and heat for about 10 minutes.
2. Meanwhile, lightly brush or spray skin side of fish with vegetable oil. Gently pat with a paper towel to avoid drips and flare-ups. Turn fish skin-side down on a baking sheet for carrying to barbecue. In a small bowl, blend sesame oil with cumin, chili and sriracha. Spoon lengthwise along flesh side of fish, then brush or rub evenly over flesh. Blend olive oil with basil and salt and brush mixture all over tomatoes; place on sheet with trout.
3. Turn heat down to medium. Place fish on grill, skin-side down. Place tomatoes stem side up beside fish. Close lid and barbecue 5 minutes. Remove tomatoes and continue barbecuing fish, with lid down, for 5 more minutes or until white juices start to appear on the flesh. Use a wide metal spatula to remove fish from the grill. Serve tomatoes alongside fish, either by themselves or on a bed of greens.
Serves 3
