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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
Course: Main Course
Cuisine: South-African
Keyword: Honey mustard trout, pineapple salsa, trout


  • Barbeque griddle


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
  • 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


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


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.