Ugh...I had such grand plans for this recipe... My hope originally was to go to a Trout Farm, blog about it, and then use that fish in the dish. Well,...we went to a Trout Farm in Komoka earlier this month and when we arrived we were told that in order to fish you have to bring your own gear. I was so disappointed! My daughter was disappointed as well; she really wanted to go fishing for the first time. At the same time I was a little relieved because neither my husband or I have ever cleaned a fish from start to finish so that bit had been causing me a little anxiety.
My second option was to head out to Port Stanley and get some fish there. Unfortunately, I was so busy that I wasn't able to find the time to get out there.
My third option? I got my husband to visit the Covent Garden Market this morning where he bought some trout from Fairhaven Mission Farms (from Arkona). What would I do without him?
Now, let me tell you something else -- I don't really like fish. Ever notice that there aren't any fish recipes on this blog? Yeah...I'm not a huge fan. I'm one of those people that just eats fish that doesn't taste 'fishy'. I have had lobster and can tolerate shrimp, but I hate salmon. I do like chowders and creamy fish soups, probably because you can't taste the fish. I'm also fine if it's breaded and fried - now that's yummy! I guess I just don't like eating fish if it's on its own.
Anyways, my husband loved the recipe, and suprisingly, so did my daughter. She had my leftovers (minus the salsa, of course...she's one of those kids that likes each of the items in a dish but won't eat them if they're mixed together).
Grilled Trout with Tomato Salsa
- 2 Ontario tomatoes, diced
- 1 cup diced Ontario cucumber
- 1/4 cup chopped fresh Ontario basil
- 2 tsp red wine vinegar or lime juice
- 2 cloves Ontario garlic, minced
- 1 lb fresh Ontario trout fillets
- canola oil
- salt and pepper
Brush trout lightly with oil on both sides and sprinkle with salt and pepper to taste. Place trout skin-side down on greased grill over high heat. Reduce heat to medium; close lid and grill, about 5 to 10 minutes or until fish is opaque and flakes easily. Remove fish and serve with tomato salsa spooned over top.
Next months' recipe - Pumpkin Ravioli. I'm actually hoping to do this one on Sunday. It sounds like it'll be really good; let's hope that my skills are up to par for this one!
For an electronic version of Foodland Ontario's 2011 calendar see: http://www.foodland.gov.on.ca/english/calendar/2011/index.html
To view the previous Foodland Ontario Calendar recipes I've made this year click on the 'foodland ontario' label on the left side-bar.
January - veggie chips
February - parsnip, apple and brie soup
March - breakfast ham 'n' cheese egg wrap
April - potato toppers
May - grilled proscuitto and asparagus bundles
June - strawberry cheesecake shake
July - spicy garlic bok choy stir-fry
August - grilled chicken salad