Grilled trout with easy summer salad
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For 5 people


For the fish:
  • 5 fresh trout (or mackerel)
  • salt, white pepper
  • 1-2 lemons
  • 2-3 tablespoons sunflower oil

For the salad:
  • 2 handfuls of arugula
  • 3 handfuls of mixed salad
  • 2 oranges
  • 1 grapefruit
  • handful of black olives (kalamata)
  • 5-6 tablespoons rapseed oil
  • 1 small tablespoon Dijon mustard
  • 2-3 tablespoons wine vinegar
  • 1 teaspoon honey
  • pinch of chilli (optional)
  • salt, white pepper


Fish Preparation

  • Make three diagonal slits on both sides of fish not more than 0.5 cm deep.
  • Then season trout with salt and pepper, sprinkle with lemon, and brush lightly with oil. 
  • Heat grill to medium heat and grill fish for 10-15 minutes, turning occasionally.
  • The meat should come off the bone nicely, but should not be dry.

Salad preparation
  • Slice off orange and grapefruit rinds and cut the flesh into segments.
  • Place them in a bowl and add olives, arugula and lettuce.
  • Using the remaining ingredients, mix the dressing and taste.
  • Toss and season as needed.
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