Strawberries make a refreshing and colourful salsa to accompany grilled fish.

Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes


Half Ontario Greenhouse Sweet Yellow Pepper, finely diced Half Ontario Greenhouse Cucumber (unpeeled), finely diced 1/4 cup (50 mL) sliced Ontario Green Onions 2 tbsp (25 mL) chopped fresh Ontario Coriander 2 tbsp (25 mL) rice vinegar 1 tbsp (15 mL) vegetable oil Salt and pepper 1-1/2 cups (375 mL) Ontario Strawberries, hulled and diced Fish: 2 lb (1 kg) Ontario Rainbow Trout Fillets (with skin) Vegetable oil Salt and pepper

Cooking Instructions:

In a medium bowl, stir together the pepper, cucumber, onions and coriander. Whisk together the vinegar, oil, and salt and pepper to taste. Pour over the vegetables and gently stir to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir berries into the salsa. Fish: Brush trout with oil; sprinkle with salt and pepper to taste. Place fillets, skin side down, on greased grill over low heat; close lid and cook until fish is opaque and flakes easily when tested with fork, about 15 minutes. Do not turn. Insert spatula between skin and flesh, removing flesh and leaving skin on grill. (When grill cools, it will come off easily.) Serve with salsa. Nutritional Information: 1 Serving: PROTEIN: 32 grams FAT: 11 grams CARBOHYDRATE: 5 grams CALORIES: 250 FIBRE: 1 gram