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Herb-Topped Trout Fillets https://www.metro.ca/userfiles/image/recipes/filets-truite-herbes-6242.jpg PT10M PT07M PT17M
Preheat the barbecue to medium-high. In a small bowl, stir together extra virgin olive oil, basil, thyme, parsley, lemon zest, garlic, salt and pepper. Spray the flesh side of each trout fillet with olive oil spray. Grill trout, flesh side down, for 2 to 3 minutes, until browned. Turn trout over. Spread herb mixture evenly over flesh side of each trout fillet. Grill trout for a further 2 to 4 minutes, until fillets are firm and flesh is opaque. Serve garnished with fresh parsley sprigs and lemon slices
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3 Tbsp. (45 mL) extra virgin olive oil 2 Tbsp. (30 mL) fresh basil, finely chopped 2 Tbsp. (30 mL) fresh thyme, finely chopped 2 Tbsp. (30 mL) fresh parsley, finely chopped 2 tsp. (10 mL) finely grated lemon zest 1 clove garlic minced 1/2 tsp. (2 mL) Salt 1/2 tsp. (2 mL) black pepper 4x2 lb (4x1 kg) boneless trout fillets with skin olive oil spray fresh parsley and lemon slices for garnish for garnish
Herb-Topped Trout Fillets

Herb-Topped Trout Fillets

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
Herb-Topped Trout Fillets
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh basil, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh thyme, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh parsley, finely chopped
  • 2 tsp.
    (10 mL)
    finely grated lemon zest
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    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY GRAPEFRUITS 3 lb PRODUCT OF U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

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  • 1
    clove garlic minced
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    black pepper
  • 4x2 lb
    (4x1 kg)
    boneless trout fillets with skin
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    FRESH SKINLESS ONTARIO RAINBOW TROUT PORTIONS

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    140 g



  • olive oil spray
    You might like:

    Flyer Deal  (1)
    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES



  • fresh parsley and lemon slices for garnish for garnish
Imprimer ma sélection

Preparation

Preheat the barbecue to medium-high.

In a small bowl, stir together extra virgin olive oil, basil, thyme, parsley, lemon zest, garlic, salt and pepper.

Spray the flesh side of each trout fillet with olive oil spray. Grill trout, flesh side down, for 2 to 3 minutes, until browned. Turn trout over. Spread herb mixture evenly over flesh side of each trout fillet. Grill trout for a further 2 to 4 minutes, until fillets are firm and flesh is opaque.

Serve garnished with fresh parsley sprigs and lemon slices

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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