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Tomato Basil Fusilli and Soy and Maple Glazed Trout Fillets

Grill. Side. Serve.
Healthy
Print
Prep time
icon-clock-120 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-14
Tomato Basil Fusilli and Soy and Maple Glazed Trout Fillets
Catelli Tricolour Fusilli

Ingredients

  • 1/2 pkg (375 g) Catelli Tricolour Fusilli
  • 1 can (540 mL) Aylmer Accents garlic and olive oil petite cut tomatoes
  • 1/3 cup (75 mL) Grated Parmesan cheese
  • 1/4 cup (60 mL) Packed torn fresh basil
  • Soy and Maple Glazed Trout Fillets:
  • PAM® grilling for grill spray
  • 1 tbsp (15 mL) VH® soya sauce
  • 2 tbsp (30 mL) Maple syrup
  • 1 tbsp (15 mL) Sesame oil
  • 1/2 tsp (2 mL) Asian-style hot sauce, such as sriracha
  • 2 Garlic cloves, minced
  • 2 tsp (10 mL) Minced fresh ginger root
  • Pinch Each salt and freshly ground pepper
  • 4 Rainbow trout fillets, skin-on (about 1 1/2 lb/750 g)
  • 2 Green onions, sliced

Cooking Steps

Step 1

Cook Catelli ® Tricolour Fusilli according to package directions; drain.

Step 2

Meanwhile, in large skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Toss with pasta; stir in half each of the cheese and basil. Garnish with remaining cheese and basil.

Soy and Maple Glazed Trout Fillets - Step 1

Meanwhile, prepare the Soy & Maple Glazed Trout Fillets. Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat.

Step 2

Stir together maple syrup, VH® Soya Sauce, sesame oil, hot sauce, garlic, ginger, salt and pepper. Set aside.

Step 3

Pat fish dry with paper towel. Place fish on grill, flesh side down; grill for 2 or 3 minutes. Flip over gently; brush with maple soy glaze and grill for 4 or 5 minutes or until fish is just cooked through and starts to flake.

Step 4

Sprinkle with green onions before serving.

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