Fun food facts
- There’s something fishy going on in over 200 farms across Ontario. Can you guess what it is? It’s fish farming.
- Ahoy matey! Captain Trout orders all you sailors to eat fish at least twice a week or walk the plank. He knows the protein will help your muscles grow. That way, you can scrub the deck good and clean.
How can you tell when fish is cooked?
- when you poke it with a fork, it squirts fish juice in your eye
- when you poke it with a fork, the fish flakes easily
- when you poke it with a fork, all the scales fall off
Eat it up!
Fish and corn salsa tacos
Makes 4 servings (2 tacos each)
Takes 20 minutes.
You’ll need an adult’s help.
- 1-1/2 cups (375 mL) cooked Ontario sweet corn kernels
- 2 cloves Ontario garlic, pressed or minced
- 1 Ontario tomato, chopped
- 2 tbsp (25 mL) fresh lime juice
- 3/4 tsp (4 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1 lb (500 g) Ontario rainbow trout fillet(s)
- 1 tsp (5 mL) vegetable oil
- 1 tsp (5 mL) chili powder
- 8 small whole wheat or corn tortillas, warmed
- 2 cups (500 mL) shredded Ontario lettuce
- 2/3 cup (150 mL) shredded Ontario Monterey Jack or Cheddar cheese
What to do:
- In medium bowl, combine corn, 1 clove of the garlic, tomato, 1 tbsp (15 mL) of the lime juice, 1/4 tsp (1 mL) of the cumin and salt; set aside.
- Place fillet(s), skin side down, on foil that has been poked with fork in several places
- In small bowl, combine oil, chili powder, and remaining garlic, lime juice and cumin; brush over fillet(s).
- Place foil on grill over medium-high heat (375˚F/190˚C); close cover and grill for 5 minutes or until fish is opaque and flakes easily when tested with fork.
- Remove fillet(s) by sliding large spatula between skin and flesh and carefully lift trout, leaving skin on foil. Divide into 8 portions.
- Top tortillas with shredded lettuce and trout; sprinkle with cheese and spoon corn salsa on top.