Grilled Trout with Curried Bulgur, Asparagus and Cherry Tomatoes

  • Preparation 20 MIN
    Cooking 10 MIN
    Waiting 15 MIN
  • Servings 4



Trout and Vegetables



  1. 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.

Trout and Vegetables

  1. Meanwhile, place a 10-inch (25 cm) wide, 2-inch (5 cm) deep cast iron pan directly on one side of the barbecue grill. Preheat the grill, setting the burners to medium-high. Oil the other side of the grate.
  2. On a plate, combine 1 tbsp (15 ml) of the oil with the harissa. Coat the fish pieces with the harissa mixture. Season with salt and pepper.
  3. Cook the fish directly on the oiled side of the barbecue for 3 minutes on each side. At the same time, in the preheated skillet, cook the asparagus, tomatoes and garlic in the remaining oil for 6 minutes or until the asparagus is tender and the tomatoes burst, stirring a few times. Season with salt and pepper. Remove the garlic.
  4. Divide the fish and vegetables among four plates. Serve with the bulgur.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.