Maple-grilled trout on spinach
Chatelaine
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* PLUS Grilling Time: 8 minutes
James Tse
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.
Ingredients
-
2 tbsp
mango
chutney
, or honey
-
2 tbsp
lemon juice
-
2 tbsp
olive oil
-
1/4 tsp
salt
-
2-Jan
honeydew
melon
, seeds removed
-
2 cups
yellow grape
tomatoes
, optional
-
41643
cucumber
, thinly sliced
-
8 cups
baby
spinach
-
1 tbsp
maple syrup
-
1 1/2 tsp
ground
cumin
-
3
trout fillets
, about 250 g each
-
2 tbsp
snipped
chives
Instructions
- 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)
- Calories
- 490,
- Protein
- 42 g,
- Carbohydrates
- 36 g,
- Fat
- 21 g,
- Fibre
- 4 g,