Grilled Trout With Minted Cucumbers

There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.


For a party of 4,  this is all you will need. If you are having more for dinner,  simply adjust the amounts accordingly.


  • 4 English cucumbers, thinly sliced (newspaper reading thin)
  • 2 red Thai chilies, thinly sliced
  • 2 fistfuls fresh mint
  • 2 cups rice-wine vinegar
  • 4 tsp. sugar
  • 1/4 cup extra virgin olive oil
  • 4 x 6 oz. trout fillets (center cut)
  • 4 tbsp. sesame seeds (black)

Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of  lemon sea salt and freshly ground pepper. Toss together well.  Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.

Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.

Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.

Yummy, yummy, yummmmmy!


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