Grilled Trout With Cucumber-Tomato Relish

Total Time
25 minutes
Rating
4(28)
Comments
Read comments
  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe
  • Print Options


Advertisement


Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

546 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 60 grams protein; 1261 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
28 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

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.

Private comments are only visible to you.

Credits

Adapted from David Page, Home

Advertisement

or to save this recipe.