Tuesday, June 12, 2012

Cajun rainbow trout with grilled asparagus and coleslaw

I think I already mentioned how much I love summer eating.  The BBQ was a wonderful invention and my main tool for being able to eat a high protein diet effortlessly.  This Sunday I made something real yummy.  Grilled rainbow trout with asparagus.  It was so simple to prepare and super yummy.
To prepare the trout, all you need is olive oil and spices of your choice.  I just used Hy's Cajun Seasoning found at Costco.  I rubbed the fish with the olive oil, then sprinkled the Cajun seasoning over the fish, placed it on a double layer of heavy duty aluminium foil skin side down and grilled until flaky.  The fish was so moist and flavourful, a little seasoning goes a long way.

For the asparagus, I tossed the trimmed stalks in olive oil, half salt, pepper and a touch of garlic powder.  I grilled them directly on the grill until soft.  Just before serving, I squeezed fresh lemon juice over the asparagus.  Do not leave the grill unattended.  Both the fish and the asparagus cook quickly and can easily burn.  I served the fish and asparagus with a coleslaw that I made with a bagged coleslaw mix, red onion (phase 2), rice vinegar (phase 2), and canola oil.  You can easily leave out the onion, replace the rice vinegar with regular or red wine vinegar and add some half salt and pepper to make it phase 1 friendly. Bon appetite!