Grilled Trout with Lemon and Onion Relish
- Prenatal pick
- Gluten free
- Lactose free
- Low calorie
Loaded with chunks of juicy lemon, the relish for this simple trout or salmon is powerfully tangy, so you only need a small amount.
Ingredients
- 2 large lemons
- 1/2 cup (125 mL) finely diced red onion
- 2 tbsp (30 mL) minced fresh dill
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) minced fresh parsley
- 1 tbsp (15 mL) capers
- 1 large clove garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) cayenne pepper
- 2 whole trout (each about 1-1/4 lb/625 g) or 4 salmon steaks or fillets
Preparation
Peel and remove pith from lemons and discard; dice lemons, discarding seeds. Transfer lemons and any juice to bowl. Add onion, dill oil, parsley, capers, garlic, half of the salt, and cayenne pepper.
Sprinkle fish inside and out with remaining salt. Place on greased grill over medium-high heat; close lid and grill for 7 minutes. Loosen fish carefully with spatula; turn and grill until fish flakes easily when tested, about 8 minutes. Serve with lemon relish.
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