First posted: Oct 5, 2012

Grilled Trout and Herbed Sweet Potato Salad


I like to think of this as ‘tra-la-la trout’. A plateful of beautifully coral-coloured fresh fish (salmon works just as well), verdant green asparagus stalks and a creamy herby sweet potato salad. It’s summer on a plate, with everything that that implies.



Cooks in:        Serves:2

  • 1 trout fillet, about 300g
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 2 Tbsp freshly squeezed lime (or lemon)
  • 1 large sweet potato, unpeeled but washed and cut into cubes
  • 4 Tbsp mayonnaise
  • 1 Tbsp chopped fresh dill
  • 12 asparagus stalks
  • 2 eggs
  • 2 handfuls mixed salad leaves
Lemon-dijon dressing
  • 1 tsp dijon mustard
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • Mix together, preferably shaken in a jam jar so that it emulsifies. Add salt and pepper to taste.

What to do

1. Pre-heat your braai grill. Place the trout over a double-layered square of tin foil that will be large enough to wrap it up completely. Angle the sides of the foil up and drizzle over the honey, olive oil and lime juice, as well as a sprinkling of salt and pepper. The tinfoil should catch all the juices. Wrap the trout up tightly and cook for 8-10 minutes. I suggest opening the foil for the last couple of minutes for added braai flavour.

2. Meanwhile, in a medium-sized pot of salted boiling water, cook the sweet potato until it can be easily pierced with a knife. For the last 2-3 minutes, add in the asparagus. Drain and set aside. In another small saucepan, boil the eggs.

3. To serve, mix the sweet potato together with the mayonnaise and dill and add to the plate along with the salad greens, trout, asparagus and boiled egg. Drizzle with the lemony-dijon dressing, and add salt and pepper to taste.

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