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Grilled Quick-Cured Trout with Mustard-Olive Dressing


A light salt-and-honey brine gives the trout a clean, almost sweet and delicate flavor and shortens its grilling time.

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  1. 1 quart cold water
  2. Kosher salt
  3. 1/4 cup honey
  4. Twelve 4-ounce trout fillets, with skin
  5. 2 tablespoons chopped Calamata olives
  6. 2 tablespoons Dijon mustard
  7. 2 tablespoons white wine vinegar
  8. 2 tablespoons extra virgin olive oil, plus more for brushing
  9. Freshly ground pepper
  10. 6 cups (lightly packed) baby greens or mesclun
  1. In a very large bowl, combine the water with 1 cup of kosher salt and the honey; stir to dissolve the salt. Add the trout and refrigerate for 1 hour.
  2. Meanwhile, in a small bowl, whisk the olives with the mustard, vinegar and the 2 tablespoons of olive oil. Season the dressing with salt and pepper.
  3. Light a grill. Drain the trout and pat dry. Brush the trout on both sides with olive oil and grill over a hot fire, skin side down, until lightly charred and crisp, about 3 minutes. Turn and grill until just cooked through, 1 to 2 minutes longer.
  4. Transfer the trout to plates. In a large bowl, toss the greens with 1 tablespoon of the dressing. Add the salad to the plates; pass the remaining dressing at the table for the trout.
One Serving: 437 cal, 16.4 gm fat, 3 gm saturated fat, 2 gm carb, 1 gm fiber.