Barbecued Trout with Warm Pineapple Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, whisk together the soy sauce, honey, lime juice, garlic, and red pepper flakes.
• STEP 3.Place the trout fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
• STEP 4.Meanwhile, preheat a grill pan over medium heat. Grill the pineapple slices until they have grill marks, about 2 minutes per side. Remove from the grill and set aside.
• STEP 5.In the same grill pan, add the red onion and bell peppers. Grill until they are slightly charred and tender, about 5 minutes. Remove from the grill and set aside.
• STEP 6.Remove the trout fillets from the marinade and grill them skin-side down for 3-4 minutes. Flip them over and grill for an additional 2-3 minutes, or until they are cooked through.
• STEP 7.To make the dressing, whisk together the lime juice, olive oil, honey, salt, and pepper in a small bowl.
• STEP 8.In a large bowl, combine the grilled pineapple, red onion, bell peppers, and dressing. Toss to coat.
• STEP 9.Serve the grilled trout with the warm pineapple salad on the side. Enjoy!

Cooking Tips

• Make sure to preheat the grill or grill pan before cooking.
• If you don't have a grill pan, you can use a regular frying pan.
• You can also use other types of fish, such as salmon or snapper, instead of trout.

Storage and Serving

• This dish is best served immediately while the trout is still hot and the pineapple salad is warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the trout in a skillet over low heat and serve with the chilled pineapple salad.