Grilled Asparagus and Trout with Chimichurri

Photo courtesy Foodland Ontario

Can you get enough of local asparagus? I certainly can’t!

Here’s a  delicious combo from Foodland Ontario to add to your  asparagus  and barbecue repertoire.  While it calls for various Ontario ingredients, obviously if you’re from elsewhere, go for your local produce.

I substitute   extra virgin olive oil in my cooking over the plain olive oil varieties (lots of extra health perks!).

Chimichurri is a traditional Argentinian parsley-garlic sauce served with beef. Here it works well with Ontario rainbow trout and asparagus, and even potatoes.

Grilled Asparagus and Trout with Chimichurri
 
Preparation Time: 15 minutes
Grilling Time: 15 minutes
Serves: 4

Ingredients:
1 lb (500 g) Ontario Asparagus, trimmed
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
2 Ontario Rainbow Trout Fillets (approx 12 oz/375 g each)

Chimichurri:
1 cup (250 mL) fresh flat-leaf Ontario Parsley Leaves
1/4 cup (50 mL) fresh tarragon leaves
2 cloves garlic
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) water
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) salt
1/4 cup (50 mL) olive oil

Preparation Instructions:
Chimichurri: In food processor, combine parsley, tarragon, garlic, vinegar, water, red pepper flakes and salt; pulse until coarsely chopped, scraping side of bowl. With machine running, slowly pour in oil until mixture is finely chopped. Set aside.

In bowl, toss asparagus with 1 tbsp (15 mL) of the oil; season with salt and pepper to taste.

Cut each fillet in half and brush flesh side with remaining oil. Season with salt and pepper to taste.

Place asparagus on greased grill over medium-high heat; grill for about 8 minutes, turning once, or until tender. Return to bowl and toss with 1 tbsp (15 mL) of the chimichurri.

Add trout pieces, skin side down, to grill; cook for about 6 minutes, turning once, or until fish flakes easily with fork.  Place on platter, skin side down; spread with a little chimichurri. Serve immediately with asparagus and remaining chimichurri.

Tip: Choose thick and uniform-sized asparagus spears for easier handling and timing on the grill.

Nutrition information per serving
•    Calories:  4646
•    Protein: 38 grams
•    Fat: 31 grams
•    Carbohydrate: 6  grams
•    Dietary fibre:  2 grams
•    Sodium: 320  milligrams