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Prep Time
15 mins
Total Time
20 mins
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

Method

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.

Characteristics

30 Minutes or Less Dinner Grill

Nutritional Facts Per Serving

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