- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 10 mins
- Serves
- 2
Ingredients
- 1
- steelhead trout fillet
- To taste,
- salt and pepper
- 60
- basil pesto
- ml
- 1/2
- red onion(s)
- 1/2
- sweet red pepper(s)
- 1/2
- sweet orange pepper(s)
- 250
- broccoli florets
- ml
- To taste,
- olive oil
Preparation
- Step 1
- Preheat barbecue to medium-high.
- Step 2
- Clean steelhead trout fillet.
- Step 3
- Place on a large sheet of aluminum foil.
- Step 4
- Add salt and pepper to taste.
- Step 5
- Spread basil pesto evenly over trout fillet.
- Step 6
- Add onion and bell peppers and finish with broccoli florets.
- Step 7
- Drizzle with olive oil or white wine, if desired.
- Step 8
- Seal aluminum foil to form an airtight papillote.
- Step 9
- Bake on barbecue for 10 to 12 minutes or until a meat thermometer inserted in the centre reads 63°C (145°F).
- Step 10
- Serve with stuffed potatoes cooked on the barbecue.
