The flavours 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.
Ingredients
- 4 rainbow trout fillets (about 2 lb/1 kg)
- 2 tbsp (25 mL) Thawed apple juice concentrate
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) cider vinegar
- 1/2 tsp (2 mL) paprika
- 1/4 tsp (1 mL) pepper
- Pinch salt
Steps
- 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.
