Grilled Trout With Cucumber-Tomato Relish
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large cucumber, seeded and diced
- 2cups seeded, chopped tomatoes
- ¼cup diced red onion
- 2tablespoons fresh mint cut into ribbons
- ½teaspoon red pepper flakes
- 1tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 1cup plain yogurt
- Grated zest of 1 lemon
- 1teaspoon toasted cumin seeds
- 1teaspoon toasted coriander seeds
- 4whole brook trout, about 10 ounces each
- Olive oil for basting trout
Preparation
- Step 1
To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
- Step 2
To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
- Step 3
Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.
Private Notes
Comments
Fresh caught lake trout which is always great. Grilled/smoked the trout. The cucumber/tomato relish was awesome. I’ll skip the yogurt sauce. It was only ok. Smoking the trout was wonderful.
This simple relish and yogurt dressing worked so well with grilled trout. I didn't even have mint and the relish was still delicious. (It probably helped that I used cucumbers and tomatoes from a farrmer's market). I would put a little less toasted cumin and coriander the next time because they were a little overpowering.
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