Prep 10 mins
Cook 12 mins
The flavors of tart mustard and sweet apple combine into the perfect brushing sauce for the fish. Serve with a crunchy, fresh green-bean salad and seasoned grilled potato slices. From Canadian Living
- 4 rainbow trout fillets (rainbow or any trout fillets)
- 2 tablespoons thawed apple juice concentrate (25 mL)
- 1 tablespoon Dijon mustard (15 mL)
- 1 teaspoon cider vinegar (5 mL)
- 1⁄2 teaspoon paprika (2 mL)
- 1⁄4 teaspoon pepper (1 mL)
- 1 pinch salt
- Pat fillets dry; arrange, skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt ; brush some of the sauce onto fillets.
- Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.
Second time to try and post this review! This was wonderful. The sweet and spiciness of the mustard was wonderful on the fish. The smokiness from the grill made it even better. Thanks for posting!!
What a yummy coating. I'm stealing this to go on my other fish. I had planned to grill but the rain would not stop...so threw it in the oven at 350° for 20 minutes. The hardest part was filleting the fish. Filleting trout isn't easy. I subbed unsweetened applesauce for the concentrate. This has a nice burst of mustard flavor with a background hint of sweet apple. Keeper! Thanks for posting. :)