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Photo of Barbecued trout with grapes by WW

Barbecued trout with grapes

3 - 10
PersonalPoints™ per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Jazz up weekday salads by tossing in some contrasting flavours. We love this unusual mix of bitter leaves and sweet red grapes

Ingredients

Rainbow trout, raw

4 fillet(s), medium

Thyme, Fresh

6 sprig(s)

Lemon(s)

1 medium, sliced

Grapes, Black or White

400 g

Kale, raw

60 g

Chicory

70 g, red

Fennel

1 portion(s), medium, finely sliced

Carrots, raw

1 medium, shredded

Cyder Vinegar with Raspberry

1 tablespoons

Olive Oil

1 tablespoons

Dill, Fresh

1 tablespoons

Wholemeal bread, sliced

4 slice(s), medium

Instructions

  1. Heat a barbecue to a high heat, or a large nonstick griddle pan over a medium heat. Cut 4 x 30cm squares of kitchen foil and put a trout fillet in the centre of each. Add the thyme and lemon, then fold up the sides of the foil. Divide the grapes between the parcels and wrap to enclose.
  2. Transfer the parcels to the hot barbecue or griddle pan and cook for 8-10 minutes or until the fish is opaque. Unwrap and let cool slightly.
  3. Combine the kale (or spinach, if using) with the radicchio, fennel and carrot in a large bowl. Mix together the vinegar and oil, season to taste then drizzle over the salad and toss to coat.
  4. Use a fork to flake the trout fillets into large chunks. Divide the salad between shallow bowls, top with the flaked trout and garnish with the dill. Serve the salad with a slice of bread.

Notes

If you can't find raspberry vinegar, try using red wine vinegar instead.

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