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Sunny summer flavours of vine-ripened Ontario Field Tomatoes
in combination with Ontario farm-raised rainbow trout will
be a pleasure to prepare when time is at a premium. This gazpacho
may e eaten at room temperature as soon as it is ready or
can be refrigerated to serve later.
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| Preparation Time: |
20 minutes |
| Chilling Time: |
About 10 minutes (fish fillets) |
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Serves 6 |
| 2 |
Ontario Rainbow Trout Fillets (about 1/2 lb / 25 g) |
| 1 tbsp (15 mL) |
each lime and lemon juice |
| 3 |
large Ontario Field Tomatoes |
| 3/4 cup (175 mL) |
chopped Ontario Field Cucumber |
| 1/4 cup (50 mL) |
each chopped red pepper and green pepper |
| 2 tbsp (25 mL) |
finely minced Ontario Onion |
| 1 |
small Ontario Garlic clove, minced |
| 3 tbsp (50 mL) |
olive oil |
| 2 tbsp (25 mL) |
red wine vinegar |
| 1 tbsp (15 mL) |
chopped fresh basil leaves |
| 1 tbsp (15 mL) |
finely chopped hot green or red pepper |
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salt and pepper |
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Ontario Lettuce leaves |
Place fish fillets in skillet large enough to hold them in
single layer. Sprinkle with lime and lemon juice. Cook, covered,
over medium heat for 5 minutes or until fish flakes easily
with a fork. OR Microwave on full power about 4 minutes. Drain;
reserve liquid. Cool fish.
Peel and chop tomatoes. Combine tomatoes, cucumber, red and
green pepper, onion and garlic.
Stir together olive oil, vinegar, reserved liquid from fish,
basil, hot pepper, salt and pepper. Pour over tomato mixture.
Stir gently to combine.
Remove skin from fish. Chop fish in bite-size pieces. Combine
gently with vegetables. Chill briefly. Serve on lettuce leaf.
Note:
Microwave recipes tested in a 700-watt microwave oven. Power
level terminology in microwave ovens varies; check your owner's
manual and use whichever word or number gives you the same
percentages as in the recipe (High is always 100%). If your
oven differs, cooking times may vary.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
9.5 grams |
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Fat: |
8 grams |
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Carbohydrates: |
7 grams |
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Calories: |
138 |
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