Grilled Trout with Fresh Summer Salad – light, aromatic, and perfect for warm days.
This grilled trout impresses with tender fish meat, delicate citrus notes, and a particularly juicy result from the grill, especially from a charcoal grill. The fish is accompanied by a refreshing summer salad of arugula, mixed greens, orange, grapefruit, and black olives. The finely balanced mustard-honey dressing brings a pleasant balance of freshness and spice – with a subtle hint of dill and parsley, which adds extra aroma to the salad. An ideal grilling recipe for outdoor cooking that harmoniously combines lightness, enjoyment, and summer flavors.
For 5 people
Ingredients:
For the fish:
- 5 fresh trout (preferably fresh trout from a fishmonger or sustainable source)
- Salt, white pepper
- 1-2 lemons
- 2-3 tablespoons sunflower oil
- Fresh dill and parsley for stuffing (optional)
For the salad:
- 2 handfuls of arugula
- 3 handfuls of mixed salad greens
- 2 oranges
- 1 grapefruit
- 1 handful of black olives (Kalamata)
- 5-6 tablespoons rapeseed oil
- 1 small teaspoon Dijon mustard
- 2-3 tablespoons wine vinegar
- 1 teaspoon honey
- 1 pinch of chili (optional)
- Salt, white pepper
- Fresh dill or basil for garnish
Preparation
For the fish
- Make three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon juice, and lightly brush with oil. If desired, stuff the trout with fresh dill and parsley before grilling for added flavor.
- Preheat the charcoal grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. Grilling time may vary depending on the size of the trout. The fish should easily separate from the bones but not become dry.
For the salad
- Peel the oranges and grapefruit, remove all white pith, and slice thinly. Place them in a bowl with the olives, arugula, and mixed greens.
- Whisk together rapeseed oil, Dijon mustard, wine vinegar, honey, a pinch of chili, salt, and white pepper to create a dressing that perfectly complements the fresh taste of the grilled trout.
- Pour the dressing over the salad and gently mix everything. Finally, garnish with fresh dill or basil for extra Mediterranean freshness.
