Honey mustard trout with pineapple salsa
An easy and delicious way to cook trout. Serve with pineapple salsa for a quick summer meal.
Prep Time10 mins
Cook Time15 mins
Marinating30 mins
Total Time55 mins
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
Notes
If you do not want to cook the trout over coals, it can be baked in the oven. Preheat the oven to 200° C and bake for 20 minutes on a baking sheet.