Maple-grilled trout on spinach

This article has not been rated yet.


20 min


3 Servings

* PLUS Grilling Time: 8 minutes
Maple-grilled trout on spinach

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.


  • 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


  • 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,