Maple-grilled trout on spinach
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- Prep Time20 min
- Total Time20 min
- Makes3 Servings
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 42g, Carbohydrates 36g, Fat 21g, Fibre 4g.
