This salsa adds a bit of heat and tons of flavour to moist and flaky grilled Ontario trout. You’re sure to impress your family and friends with this recipe.

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 4 Ontario Rainbow Trout Fillets (with skin, about 1 lb/500 g)
  • Freshly ground pepper
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) Dijon mustard

Plum and Cherry Salsa:

  • 1-1/2 cups (375 mL) diced Ontario Plums
  • 1 cup (250 mL) Ontario Sweet Cherries, pitted and chopped
  • 2 Ontario Green Onions, thinly sliced
  • Half Ontario Greenhouse Sweet Yellow Pepper, diced
  • 2 tbsp (25 mL) chopped fresh Ontario Cilantro
  • 1 tbsp (15 mL) finely diced Ontario Jalapeño Pepper (or to taste)
  • 1 tbsp (15 mL) fresh lime juice
  • 1/4 tsp (1 mL) salt
  • Freshly ground pepper

Instructions

Plum and cherry salsa:

In medium bowl, combine plums, cherries, onions, yellow pepper, cilantro, jalapeño pepper to taste, lime juice, salt, and pepper to taste.

Place fillets, skin side down, on foil that has been poked with fork in several places. Sprinkle fillets with pepper to taste. In small bowl, combine honey with mustard; brush over fillets. Place foil on grill over medium-high heat 375˚F (190˚C); grill, covered, for 5 minutes or until fish is opaque and flakes easily when tested with fork. Remove fillets by sliding large spatula between skin and flesh and carefully lift trout, leaving skin on foil.  Serve with salsa.

Nutritional information

  • Protein: 25.0 grams
  • Fat: 6.0 grams
  • Carbohydrates: 20.0 grams
  • Calories: 237
  • Fibre: 2.0 grams