Trout With Plum and Cherry Salsa
-courtesy Foodland Ontario
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.
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 Jalapeà±o Pepper (or to taste)
1 tbsp (15 mL) fresh lime juice
1/4 tsp (1 mL) salt
Freshly ground pepper
Plum and Cherry Salsa:
In medium bowl, combine plums, cherries, onions, yellow pepper, cilantro, jalapeà±o 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 375ËšF (190ËšC); 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.