Preparation time
35 minutes
Ready in
48 minutes
Grilling Time: 11 to 13 minutes
Makes
4 Servings
Ingredients
500 g Ontario Walleye (Pickerel) or Rainbow Trout Fillet (about 1 large fillet)
3 cloves Ontario Garlic, finely minced
2 Ontario Shallots, finely minced
1/4 cup (50 mL) olive oil
3 tbsp (45 mL) apple cider vinegar or white wine vinegar
2 tsp (10 mL) chili powder
2 tsp (10 mL) chopped fresh Ontario Basil Leaves
1 tbsp (15 mL) capers, chopped
1 cob Ontario Corn, husked
3 Ontario Peaches, diced
1 cup (250 mL) diced Ontario Watermelon
4 large (10-inch/25 cm) whole wheat tortillas
6 Ontario Lettuce Leaves, torn
3 tbsp (45 mL) fresh lime juice
1/2 cup (125 mL) fresh Ontario Basil or Cilantro (Coriander) Leaves, chopped
Instructions
Place fish onto double layer of heavy-duty foil. In small bowl, combine garlic, shallots, oil, vinegar, chili powder and 2 tsp (10 mL) of basil. Remove 2 tbsp (25 mL) of the mixture and brush all over the fish; set aside remaining mixture. Sprinkle capers evenly over fish.
Place corn on grill over medium-high heat; grill, covered, for 10 to 12 minutes, turning occasionally to char evenly. Add foil-lined fish to the grill; grill, covered, for 8 to 10 minutes or until it flakes easily with fork but is still moist and flesh separates easily from skin. Remove fish to plate and discard skin while still hot. Cut fish into chunks, checking first for any bones. Reduce grill to medium heat.
When cool enough to handle, cut corn kernels from cob into large bowl. Stir in peaches, watermelon and remaining shallot mixture.
Place tortillas on grill over medium heat; grill for about 1 minute on each side or until warmed.
On individual plates, place tortilla and top each with lettuce leaves, chunks of fish, lime juice and generous spoonfuls of salsa. Sprinkle with chopped basil.
Nutritional Information
1 Serving:
- Protein: 28 grams
- Fat: 18 grams
- Carbohydrate: 48 grams
- Calories: 460
- Fibre: 5 grams
- Sodium: 400 mg