Steelhead trout and pesto en papillote
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  • Easy to do
  • For the barbecue
préparation
10minutes
cuisson
10minutes
servings
2
type of dish
Main course
préparation
10minutes
cuisson
10minutes
servings
2
type of dish
Main course
Steelhead trout and pesto en papillote
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
préparation
10minutes
cuisson
10minutes
servings
2
type of dish
Main course
préparation
10minutes
cuisson
10minutes
servings
2
type of dish
Main course
ingredient
  • 1 steelhead trout fillet , 340 g
  • To taste, salt and pepper
  • 60 ml basil pesto (store-bought )
  • 1/2 red onion(s) , thinly sliced
  • 1/2 sweet red pepper(s) , cut into strips
  • 1/2 sweet orange pepper(s) , cut into strips
  • 250 ml broccoli florets
  • To taste, olive oil or white wine (optional)
  • 1 steelhead trout fillet , 340 g
  • To taste, salt and pepper
  • 60 ml basil pesto (store-bought )
  • 1/2 red onion(s) , thinly sliced
  • 1/2 sweet red pepper(s) , cut into strips
  • 1/2 sweet orange pepper(s) , cut into strips
  • 250 ml broccoli florets
  • To taste, olive oil or white wine (optional)
prep time
  1. Preheat barbecue to medium-high.
  2. Clean steelhead trout fillet.
  3. Place on a large sheet of aluminum foil.
  4. Add salt and pepper to taste.
  5. Spread basil pesto evenly over trout fillet.
  6. Add onion and bell peppers and finish with broccoli florets.
  7. Drizzle with olive oil or white wine, if desired.
  8. Seal aluminum foil to form an airtight papillote.
  9. Bake on barbecue for 10 to 12 minutes or until a meat thermometer inserted in the centre reads 63°C (145°F).
  10. Serve with stuffed potatoes cooked on the barbecue.