Lake trout has gathered many names across the country, such as grey trout and salmon trout. But no matter what it's called, it's ideal for the table. Tomatillo, a small green sour fruit with a paperlike husk, is a key ingredient in many Latin American green sauces. In Canada, buy them fresh during the late summer or canned all year round.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Salsa:
Method
Salsa: In saucepan of boiling water, blanch tomatoes for about 30 seconds or just long enough to loosen skins. Immediately plunge into ice water. Peel, seed and chop enough to make about 1 cup (250 mL); let drain for 5 minutes. Chop tomatillos to make about 1/2 cup (125 mL).In bowl, combine tomatoes, tomatillos, onion, jalape?epper, garlic, coriander, orange juice, oil, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days. Drain off liquid before using.)
In small bowl, combine oil, coriander, cumin, salt and pepper; brush over fillets. Place fish, skin side down, on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes. Serve with salsa.
Nutritional facts Per serving: about
- Sodium 224 mg
- Protein 44 g
- Calories 418.0
- Total fat 23 g
- Cholesterol 120 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
%RDI
- Iron 9.0
- Folate 27.0
- Calcium 15.0
- Vitamin A 20.0
- Vitamin C 33.0
