Grilled Steelhead Trout
with Charred Radicchio, Peach & Hazelnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
Summer evenings are made for cooking together and eating together. The salad will be your shared pride and joy, bringing together juicy sweet peaches and pleasantly bitter radicchio with hazelnuts and tangy goat cheese. It’s a perfect foil for delicate pink trout and parsleyed potatoes.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 14g Parsley
- 2 Peaches
- 450g Potatoes
- 1 Head of lettuce
- 1 Radicchio
- 25g Hazelnuts
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 30g Goat cheese
Contains: Hazelnuts • Milk • Mustard • Sulphites • Trout
You will need:
Aluminum foil
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
68 g
Saturated Fat
16 g
Sodium
430 mg
Total Carb
73 g
Sugars
16 g
Protein
36 g
Fibre
12 g
Preparation
Roast the potatoes & hazelnuts
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Cut the potatoes lengthwise into ½ inch wedges.
- Roughly chop the parsley leaves and stems.
- On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
- In the last 4 min, add the hazelnuts.
- Sprinkle with ½ the parsley.
- Transfer the hazelnuts to a cutting board and roughly chop.
Mise en place
- Meanwhile, halve and pit the peaches; cut into ½ inch wedges.
- Roughly chop the lettuce.
- Quarter the radicchio. In a medium bowl, toss with a drizzle of oil and S&P.
Grill the radiccho & peaches
- Add the radicchio to the BBQ (or pan) and grill, 2 to 3 min. per side, until charred.
- Add the peaches to the BBQ (or pan) and grill, 1 to 2 min. per side, until charred.
- Transfer to a cutting board and roughly chop the radicchio.
Grill the trout
- Pat the trout* dry; drizzle with oil and season with S&P.
- Add to a foil-lined section of the BBQ (or sear in the pan) and grill, 5 to 7 min., until cooked through.
Make the salad
- In a second medium bowl, combine the lettuce, radicchio, peaches, hazelnuts, cheese, vinaigrette and S&P.
Plate your dish
- Divide the potatoes, trout and salad between your plates.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
