2 field tomatoes, diced
1 cup (250ml)diced cucumber
1/4 (50ml) cup fresh bail
2 tsp (10ml) red wine vinegar or lime juice
2 cloves garlic minced
1 lb (500g) fresh trout fillets
canola oil
salt and pepper
In a large bowl, gently combine tomatoes, cucumber, basil, vinegar and garlic; set aside.
Brush trout lightly with oil on both sides and sprinkle with salt and pepper to taste. Place trout skin side down on greased grill over high heat. Reduce heat to medium; close lid and grill, about 5to 10 minutes (depending on the thickness) or until fish is opaque and flakes easily when testedwith a fork. Remove fish with along, wide metal spatula. Serve with tomato salsa spooned over top.
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