A light salt-and-honey brine gives the trout a clean, almost sweet and delicate flavor and shortens its grilling time.Plus: More Grilling Recipes and Tips

Marcia Kiesel
June 2004

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Recipe Summary test

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Notes

One Serving: 437 cal, 16.4 gm fat, 3 gm saturated fat, 2 gm carb, 1 gm fiber.

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