Summer honey mustard trout with pineapple salsa.
Trout is such a delicious freshwater fish and makes such a lovely lunch or light dinner on a hot summer day. My hubby cooked this summer honey mustard trout over the coals, and I made a pineapple salsa to complement it along with some roasted sweet potatoes for Sunday lunch today.
Recently, we had the opportunity to fish at a beautiful dam at the Horseshoe Trout and About while being on holiday in Sabie, Mpumalanga. It is a beautiful way to spend your day in nature and we were fortunate enough to catch quite a few trouts. Horse Shoe Trout and About cleans and vacuum packs all your caught fish for a small fee. Better and fresher you won’t find.
My husband, who had strict instructions that he is on lunch duty today, rummaged through our fridge and decided that it is a good day to cook trout over the coals with a simple honey and mustard marinade. Brilliant plan!
Trout is a favorite of ours but, if you do not fancy it or can’t get hold of some, you can easily substitute it with Salmon or even Yellowtail.
Once your coals are ready you can have lunch in less than fifteen minutes.
How to prepare Summer Honey Mustard Trout on the coals with pineapple salsa.
You will need:
For the trout:
- 4 to 5 small trouts, butterflied
- 2 tbsp olive oil
- 4 tbsp wholegrain mustard
- 4 tbsp honey
- Juice of half a lemon
- a large pinch of salt salt
- freshly ground black pepper
For the pineapple salsa
- 1 small pineapple diced
- 1 1/2 cup of small cherry tomatoes halved
- 2 tbsp fresh chopped parsley
- 2 tbsp pickled red onions
- 1 tsp brown sugar
- 2 tsp apple cider vinegar
- some greens
- pinch of Himalayan black salt
How to prepare:
Trout:
- Prepare medium-hot coals and braai grid that can close – spraying it with a non-stick spray will help keep the delicate fish intact.
- Mix all of the ingredients in a shallow dish and spoon over the trout – leave to marinate for a while.
- When the coals are ready, place the trout skin-side down on the grid. Close the grid and cook the trout skin-side down.
- Baste the trout every few minutes with the marinade.
- After 10 minutes turn the trout to cook on the other side. Continue to cook for another 5 minutes and remove from the coals when done. As a tip, it helps to turn the grid with the fish skin-side up, gently open it and placing a glass cutting board on the fish inside the grid, then turn the grid around again, open it gently and just lift the glass cutting board out along with the fish – voila!
- Serve with the pineapple salsa on a bed of greens, garnished with Himalayan black salt.
Pineapple salsa:
- Combine all of the ingredients and toss lightly.
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Honey mustard trout with pineapple salsa
Equipment
- Barbeque griddle
Ingredients
Honey Mustard Trout
- 4 to 5 small trouts butterflied
- 2 tbsp olive oil
- 4 tbsp wholegrain mustard
- juice of half a lemon
- 8 tbsp honey
- 1 a large pinch of salt salt
- freshly ground black pepper
Pineapple Salsa
- 1 small pineapple chopped
- 1½ cup small cherry tomatoes halved
- 2 tbsp fresh chopped parsley
- 1 tsp brown sugar
- 2 tsp apple cider vinegar
- 2 tbsp chopped pickled onions Use fresh red onion if desired
- 1 pinch Himalayan black salt
Instructions
Honey Mustard Trout
- Add the trout and the rest of the ingredients to a shallow bowl and marinate for half an hour.
- Prepare medium-hot coles and a braai griddle. It is advisable to spray your griddle with a non-stick spray to ensure that the trout can be removed easily.
- Place the trout skin down on the griddle and close.
- Baste the trout every few minutes with the marinade.
- Place the griddle with the trout skin down and cook for 10 minutes.
- Turn over and cook for another 5 minutes
- Remove from coals and griddle and serve with the pineapple salsa
Pineapple Salsa
- Place all the ingredients in a small salad bowl and gently toss together.
- Lightly sprinkle with Himalayan black salt
