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With BBQ season here, try something bold

The sun is shining; the birds are chirping; now it’s time to spark up the old BBQ. Instead of going with the traditional steaks, burgers or that old standby, the hotdog, why not try something new? Say, BBQ Almond Crusted Trout with Wasabi Butter & Asian Inspired Chick Pea Salad?

This recipe may be a little out of your comfort zone but after giving it a go you will have the confidence you need to be more creative every time you fire up the barbecue throughout the summer.

Our recommended side dish is crisp and refreshing and should be served cold. Making this a few hours ahead of time is ideal along with the wasabi butter. Wasabi butter goes well with numerous dishes, especially fish, so be sure to make at least a little extra. Try it on your favorite cut of steak. It’s also great on popcorn and gives traditional mashed potatoes some serious attitude.

All of these ingredients are easily found at your local grocery stores, so no need to fret about having to find exotic ingredients. Always remember to wash your produce thoroughly.

This healthy, feel-good summer time dish is quick to put together and will be sure to impress your family and friends.

Chickpea Salad

  • 1/4-cup oyster sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 medium red pepper, diced
  • 3 sprigs of green onions, chopped
  • 1/4- cup celery, diced
  • 1/4- cup carrots, diced
  • 1 medium sized raw baby bok choy, thinly sliced
  • 28 oz can chick peas, washed and strained
  • Chopped cilantro to taste
  • Salt and pepper to taste

In a medium sized mixing bowl add oyster sauce, vinegar, sesame oil and ginger and wisk together to create vinaigrette. Then combine remaining ingredients, cover and place in the fridge for up to 2 hours.

Wasabi Butter

  • 1/4-cup salted butter, room temp.
  • 1/4 tube of wasabi paste
  • Pinch of black pepper

In a small dish, combine all ingredients and mix thoroughly and then set aside.

Almond Crusted Trout

  • 4 6-oz trout fillets, skin on
  • Oyster sauce to glaze fish
  • 3/4-cup of sliced blanched almonds
  • Salt and pepper to taste

Turn one side of BBQ on low and other side on medium to high heat until BBQ is preheated to 400 degrees;

Thinly coat trout with some oyster sauce, followed by a bit of salt and pepper. On top of the glaze, press a generous amount of almonds to fully cover and so almonds are sticking to the fish;

On the low heat side of your grill, place fish skin side down (fish does not get flipped). Cook for 6-8 minutes;

Finish with a dollop of wasabi butter on fillet immediately after it’s removed from the grill and serve alongside chickpea salad.

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