grilled trout & a summer salad. {grain-free & dairy-free}

18 June 2011

Perfect summer fair for when the apartment is hot & your tummy is rumbling.

1. Wash 1lb fillet of wild caught trout or salmon. Pat dry with a paper towel. Rub both sides with olive oil. Season with sea salt & cracked pepper to taste.
2. In a mortar & pestle or food processor, bash up some thyme, rosemary, oregano & a clove of garlic. Rub over the fillet.
3. Place the fillet flesh-side down on the grill & cook for 6-8 minutes over medium-high heat. Gently flip over & continue cooking for another 5-8 minutes. The center of the fish should still be slightly uncooked. Once removed, let it rest for about 5 minutes. This will keep the fish from drying out.
4. Serve over greens with fresh cucumber slices, avocado & tomato wedges. Drizzle with extra-virgin olive oil & a squeeze of lemon. 

happy eatings & cheers!