Preparation time
20 minutes
Ready in
1 hr 45 min
Pickling Time: 1 hour or overnight
Cooking Time: 25 minutes
Makes
Serves 4
Ingredients
Escovitch:
- 2 tbsp (25 mL) vegetable oil
- 1 Ontario Onion, sliced
- 1 clove garlic, minced
- 1 Ontario Carrot, julienned
- Half each Ontario Greenhouse Sweet Red and Yellow Pepper,
- thinly sliced
- 2 each red and yellow Scotch bonnet peppers, diced
- 2 fresh Ontario Thyme Sprigs
- 1 tbsp (15 mL) whole allspice (pimiento)
- 1/4 tsp (1 mL) salt
- 1-1/2 cups (375 mL) white vinegar
Honey Aioli:
- 1/2 cup (125 mL) mayonnaise with olive oil
- 1 tbsp (15 mL) Ontario Honey
- 1/4 tsp (1 mL) smoked paprika
Trout and Asparagus:
- Salt and pepper, to taste
- 4 Ontario Rainbow Trout Fillets (125 g each)
- 1 lb (500 g) Ontario Asparagus, trimmed
Instructions
Escovitch: In large skillet, heat oil over medium heat; add onion, garlic, carrot, sweet peppers, Scotch bonnet peppers and thyme. Cook, stirring, for 3 to 5 minutes until tender-crisp. Stir in allspice, salt and vinegar; cook for 1 minute until hot. Transfer vegetable mixture to sterilized 2-cup (500 mL) jar. Cover with lid and store in a cool place for 1 hour or overnight. (Store in refrigerator for up to 2 weeks.)
Honey Aioli: In small bowl, combine mayonnaise, honey and paprika. Refrigerate until serving.
Trout and Asparagus: Place fish fillets on baking sheet and season with salt and pepper on both sides; set aside. Place asparagus on plate and season with salt and pepper.
Place asparagus on greased grill over medium-high heat. Close lid and grill, turning once, for about 5 minutes or until lightly charred. Return to plate; cover to keep warm.
Reduce heat to medium. Place fillets directly on greased grill with the skin side down. Close lid and cook, turning halfway through, for about 5 to 6 minutes per side or until fish flakes easily with a fork. Place on serving plates.
Serve trout with escovitch spooned over top; place asparagus on the side and drizzle generously with aioli.
Nutritional Information
Nutritional Information:
1 Serving
- Protien: 29 grams
- Fat: 32 grams
- Carbohydrate: 14 grams
- Calories: 468
- Fibre: 4 grams
- Sodium: 340 mg