Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes
Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes
Ingredients
- 2 tbsp butter
- 1 tsp curry powder
- 1 ½ cups (375 ml) water
- 1 tbsp (15 ml) lemon juice
- 1 cup (180 g) fine bulgur
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) harissa
- 1 ½ lb (675 g) trout fillets with skin, cut into 4 pieces
- 1 lb (450 g) medium asparagus, trimmed
- 1 ½ cups (210 g) cherry tomatoes
- 2 garlic cloves, halved
Instructions
- In a pot over medium heat, melt the butter until foaming. Add the curry powder and cook for 1 minute. Add the water and lemon juice. Bring to a boil. Add the bulgur. Season with salt and pepper. Cover. Remove the pot from the heat and let sit for 15 minutes. Fluff the bulgur grains with a fork. Add a drizzle of olive oil, as needed.
Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes