Maple-grilled trout on spinach
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* PLUS Grilling Time: 8 minutes
Melon isn't just for breakfast and dessert: We've paired it with spinach and cucumber to make a nutritious salad bed for our smoky grilled trout.
, or honey
, seeds removed
, thinly sliced
1 1/2 tsp
, about 250 g each
- Oil grill and heat barbecue to medium-high. Place chutney in a small bowl. Remove chunks from chutney and chop finely, then return to bowl. Whisk in lemon juice, 1 tbsp (15 mL) oil and salt. Peel melon and chop coarsely. Slice tomatoes if you like. Place in a large bowl with cucumber and spinach.
- In another small bowl, whisk 1 tbsp (15 mL) oil with maple syrup, cumin and pinches of salt. Brush over fish. Place fillets on grill, skin-side down. Cover and barbecue, without turning, until a knife tip inserted in centre for 10 sec comes out warm, about 8 min.
- Meanwhile, whisk chutney dressing and toss with salad. Place on a platter or plates. Remove cooked fish by sliding a large spatula between skin and flesh. Carefully lift trout, leaving skin on the grill. Place on salad. Sprinkle with chives.
Nutrition (per serving)
- 42 g,
- 36 g,
- 21 g,
- 4 g,