Grilled Trout with Dill Mayonnaise
Ingredients
- 2 tsp mixed peppercorns
- 4 large trout fillets each about 6 oz
- Fry Light for spraying
- salt
- 2 large cucumbers
for the dill 'mayonnaise':
- 5 tbsp very low fat natural yogurt
- 3 tbsp reduced calorie mayonnaise
- 1 garlic clove peeled and crushed
- 1 tsp Dijon mustard
- 1 oz capers
- 1 oz gherkins
- small bunch of dill finely chopped
to garnish:
- dill sprigs
- lemon wedges
Instructions
- Preheat the grill to high. Crush the peppercorns using a pestle and mortar or a rolling pin. Wash the trout fillets and pat dry with kitchen paper.
- Lightly spray the grill rack with Fry Light and place the trout fillets on it, skin side down. Sprinkle with the peppercorns and season with salt. Grill for 5 minutes, then turn the fillets over and grill for 2 - 3 minutes.
- While the fish is cooking, bring a large saucepan of water to the boil. Peel, halve and deseed the cucumbers, then cut into 3 cm (1 1/4 in) dice. Add to the boiling water and blanch for 1 - 2 minutes. Drain and set aside.
- For the mayonnaise, mix together the yogurt, mayonnaise, garlic, mustard, capers and gherkins, then stir in the chopped dill.
- Serve the grilled trout immediately, scattered with dill sprigs and accompanied by the warm cucumber, lemon wedges and dill mayonnaise.
Calories: 366 kcal
Carbohydrates: 7 g
Protein: 38 g
Fat: 20g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 466 mg
Potassium: 897 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 273 IU
Vitamin C: 6 mg
Calcium: 140 mg
Iron: 3 mg