Better Recipes

Name: Better Than Marinade
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Teriyaki Grilled Trout with Avocado, Cucumber and Melon

Prep:
20 min.
Cook:
10 min.
Serves:
4

Served with a refreshing cucumber and melon salad accented with lime and mint, this honey sesame teriyaki–marinated trout makes a satisfying summer dinner that’s perfect for dining alfresco.

Recipe tags: honey-sesame-teriyaki base, moderate difficulty, seafood

Ingredients

Quantity	Ingredient
2 cups	chopped cantaloupe
2 cups	sliced cucumber
¼ cup	loosely packed torn fresh mint leaves
⅓ cup	lime juice
2 tbsp	olive oil
½ tsp	salt
1	avocado, halved, pitted, peeled and chopped
4	skin-on trout fillets (each about 5 to 6 oz)
½ cup	Better Than Marinade^® Honey Sesame Teriyaki
	Lime wedges, for serving
4 tsp	toasted sesame seeds

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Honey Sesame Teriyaki

11.5 oz.

Directions

1
In large bowl, toss cantaloupe, cucumber and mint with lime juice, oil and salt. Gently stir in avocado; set aside.
2
Meanwhile, preheat grill to medium-high heat; grease grates well.
3
In medium bowl, toss trout with ½ cup marinade. Let marinate for 15 to 20 minutes.
4
Remove fish from marinade; discard marinade. Gently wipe off excess marinade from fillets.
5
Grill trout skin-side down for 3 to 5 minutes or until skin is crispy and lightly charred. Flip and grill for 3 to 5 minutes or until fish just starts to flake and is cooked through.
6
Serve trout with salad and lime wedges. Garnish with toasted sesame seeds.

Tip: Substitute cantaloupe with honeydew melon or watermelon if desired.

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