Barbecued trout with mint pesto and green vegetables from Josée di Stasio
Barbecued trout with mint pesto and green vegetables from Josée di Stasio

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

Green vegetables

  1. 15 mL (1 tbsp.) salt
  2. 227 g green string beans, trimmed and halved
  3. 227 g frozen shelled soy beans (edamame) or frozen green peas
  4. 1 lemon, cut into wedges

Mint pesto

  1. 30 mL (2 tbsp.) finely chopped green onions
  2. 60 mL (¼ cup) finely chopped fresh mint
  3. 125 mL (½ cup) olive or grapeseed oil
  4. 5 mL (1 tsp.) Dijon mustard
  5. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  6. 1 pinch of salt

Trout

  1. 4 steelhead trout fillets with skin (150 g each)
  2. To taste, salt and pepper

Directions

Mint pesto

  1. Combine all ingredients in a bowl with a lid. Shake well to emulsify.
  2. Check seasoning and adjust as needed.

Trout

  1. Preheat barbecue to medium for 15 minutes. Oil the grill.
  2. Season 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).

Green vegetables

  1. Bring a 4-litre saucepan of water to a boil. Add 15 mL (1 tbsp.) salt.
  2. Add string beans and cook 4 minutes. Remove from water using a sieve. Cool and then drain.
  3. Add soy beans to boiling water and cook 4 minutes. Cool and then drain.
  4. Mix the two vegetables together in a bowl with a little mint pesto. Set aside.
  5. Place 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.

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