Trout Escovitch with Asparagus 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 minutesPickling Time: 1 hour or overnightCooking Time: 25 minutesServes 4 Escovitch:2 tbsp (25 mL) vegetable oil1 Ontario Onion, sliced1 clove garlic, minced1 Ontario Carrot, juliennedHalf each Ontario Greenhouse Sweet Red and Yellow Pepper, thinly sliced2 each red and yellow Scotch bonnet peppers, diced2 fresh Ontario Thyme Sprigs1 tbsp (15 mL) whole allspice (pimiento)1/4 tsp (1 mL) salt1-1/2 cups (375 mL) white vinegar Honey Aioli:1/2 cup (125 mL) mayonnaise with olive oil1 tbsp (15 mL) Ontario Honey1/4 tsp (1 mL) smoked paprika Trout and Asparagus:4 Ontario Rainbow Trout Fillets (125 g each)Salt and pepper, to taste1 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 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:1 ServingPROTEIN: 29 gramsFAT: 32 gramsCARBOHYDRATE: 14 gramsCALORIES: 468FIBRE: 4 gramsSODIUM: 340 mg – Printed with permission from Foodland Ontario
Trout Escovitch with Asparagus
