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:
4 Ontario Rainbow Trout Fillets (125 g each) Salt and pepper, to taste
1 lb (500 g) Ontario Asparagus, trimmed
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, skin-side down, directly on
greased grill. 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:
1 Serving
PROTEIN: 29 grams
FAT: 32 grams
CARBOHYDRATE: 14 grams
CALORIES: 468
FIBRE: 4 grams
SODIUM: 340 mg
Delectable Ontario rainbow trout is grilled with asparagus spears
drizzled with a honey aioli and complemented with a pickled
Jamaican condiment, for the perfect balance of a flavourful,
sweet heat.
Preparation Time: 20 minutes
Pickling Time: 1 hour or overnight
Cooking Time: 25 minutes
Serves 4
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
