Sunny summer flavours of vine-ripened Ontario field tomatoes in combination with Ontario farm-raised rainbow trout will be a pleasure to prepare when time is at a premium. This gazpacho may be eaten at room temperature as soon as it is ready or can be refrigerated to serve later.

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Servings: 6

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Ingredients

  • 2 Ontario Rainbow Trout Fillets (about 1/2 lb / 25 g)
  • 1 tbsp (15 mL) each lime and lemon juice
  • 3 large Ontario Field Tomatoes
  • 3/4 cup (175 mL) chopped Ontario Field Cucumber
  • 1/4 cup (50 mL) each chopped red pepper and green pepper
  • 2 tbsp (25 mL) finely minced Ontario Onion
  • 1 small Ontario Garlic clove, minced
  • 3 tbsp (50 mL) olive oil
  • 2 tbsp (25 mL) red wine vinegar
  • 1 tbsp (15 mL) chopped fresh basil leaves
  • 1 tbsp (15 mL) finely chopped hot green or red pepper
  • salt and pepper
  • Ontario Lettuce leaves

Instructions

Place fish fillets in skillet large enough to hold them in single layer. Sprinkle with lime and lemon juice. Cook, covered, over medium heat for 5 minutes or until fish flakes easily with a fork. OR Microwave on full power about 4 minutes. Drain; reserve liquid. Cool fish.

Peel and chop tomatoes. Combine tomatoes, cucumber, red and green pepper, onion and garlic.

Stir together olive oil, vinegar, reserved liquid from fish, basil, hot pepper, salt and pepper. Pour over tomato mixture. Stir gently to combine.

Remove skin from fish. Chop fish in bite-size pieces. Combine gently with vegetables. Chill briefly. Serve on lettuce leaf.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Nutritional information

  • Protein: 9.5 grams
  • Fat: 8.0 grams
  • Carbohydrates: 7.0 grams
  • Calories: 138