Dole Hawaiian Trout with a Pineapple Avocado Salsa
Recipe Summary
Total Time
2 hrs 30 mins
Ingredients
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1 Medium British Trout fillet (around 600gms)
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1 Cedar plank (soaked in water for at least 2 hour)
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2 tbsp Olive oil
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1 Small lime, zest and juice
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1 Garlic clove, minced
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1 tsp Grated fresh ginger
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½ tsp Chilli flakes
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½ tsp Sea salt
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•Black pepper, to taste
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1 x 227g tin Dole Pineapple Small chunks in Juice
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1 Ripe avocado, diced
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1 Jalapeño, finely chopped
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1 tbsp Red onion or shallot, finely chopped
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2 tbsp Fresh lime juice
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1 tbsp Olive oil
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2 tbsp Chopped fresh coriander and mint
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Salt and pepper, to taste
Steps to Sunshine!
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Prepare the Cedar Plank by soaking it in water for at least 1 hour (up to 2). You can add a splash of pineapple juice to the soaking water for extra aroma.
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Marinate the Trout. Mix olive oil, lime zest, lime juice, garlic, ginger, salt, and pepper. Rub over the trout fillets. Let sit for 15–30 minutes while you prep your fire for direct grilling.
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Lay the pineapple slices in a single layer on the soaked cedar plank. Place the marinated trout fillet on top, skin side down on the slices (if your trout has its skin-on).
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Place the cedar plank over medium heat on your grill grate and cook for 15–18 minutes, until the trout is just cooked through and flakes easily, around 54C internal temperature. The edges of the pineapple may char slightly, which adds great flavour.
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To make the salsa: In a bowl, combine pineapple chunks and juice, avocado, chili, and red onion. Add lime juice, olive oil, and herbs. Gently toss and season with salt and pepper.
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Portion the trout, with the pineapple slices onto plates and serve with a few spoonfuls of the salsa along with a quarter of lime to add some citrus freshness.
