Barbecued trout with warm pineapple salad

Prep 20 min
Total 30 min
Serves 4



450 g
skin-on trout fillet
3/4 tsp
salt, divided
pineapple, peeled and cut into 1/2-in. rings
red bell pepper, cored and quartered
red onion, cut into 8 wedges
1/2 cup
lightly packed cilantro leaves, and stems
jalapeño, seeded and chopped
1 tbsp
chopped ginger
2 tbsp
2 tbsp
vegetable oil


  • PREHEAT barbecue to medium.
  • OIL grill, then sprinkle fish with 1/4 tsp of the salt. Barbecue along with pineapple, red pepper and onion, flipping vegetables halfway, until grill marks form, 6 to 8 min. Grill trout until it flakes easily with a fork, 8 to 10 min. Transfer trout to a plate and cover with foil to keep warm.
  • WHIRL cilantro, jalapeno, ginger, lime juice, oil and remaining 1/2 tsp of the salt in a blender until smooth. Drizzle over fish.
  • COARSELY chop pineapple and vegetables. Spoon over fish.


Kitchen Tip: For a spicier dish, include the jalapeño seeds.

Kitchen Tip: This recipe is great served with rice or another favourite grain like quinoa or farro.


Calories 307, Protein 22 g, Carbohydrates 26 g, Fat 14 g, Fibre 3 g, Sodium 489 mg. Excellent source of vitamin C

Chatelaine Quickies: Provencal pan salmon

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