BBQ Rainbow Trout with Honey and Mustard
Episode 2: Nicole's Menu
|four 2 to 3-ounce||filets of rainbow trout with skin, scales removed|
|2 tablespoons/35 g||Dijon mustard|
|1/4 cup/80 ml||honey|
|1/4 cup/60 ml||olive oil|
|Salt and freshly ground black pepper, for seasoning|
|Green Papaya Salad (See recipe that follows)|
- Using a very sharp knife, cut three small slits along the skin side of the filets. In a small bowl, stir the honey and mustard to blend. Prepare the barbecue for high heat. Be sure the grill is very hot and clean before using. Drizzle the olive oil over the trout filets to coat both sides then sprinkle with salt and pepper.
- Grill the filets skin side down for 3 minutes, or until the skin is crisp and golden. Using a metal spatula, carefully turn the filets over. Brush the honey-mustard sauce over the filets and grill just until cooked through, about 1 minute longer. Transfer the filets to plates. Squeeze the juice from the lime over the filets and serve with the Green Papaya Salad.
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