Simple Pan-Grilled Trout Fillet with Corn & Avo Salad & Citrus Honey-Mustard Dressing By Candyce Bouffe’

An easy week-night dinner. The sweet Mielies in the salad are so great with the trout! 


Pan Fry the trout, keep it skin-side down and use a lid to steam the top.


Boil Mielies, and cut the corn off. Chop the salad ingredients and beautifully toss together in a bowl. 

-Shredded Lettuce, cabbage and grate carrots form the base. 

Add -Finely chopped cucumber, tomatoes and red pepper or paprika pepper.

-Add chopped avo and Corn. (*If avos are not in season, include feta) 

Top with sesame seeds


Citrus Honey-Mustard Dressing:

⅛  Cup Olive Oil + 1 Tbsp Sesame Oil

⅛ Cup Rice Vinegar

Juice of ½ an Orange/Lemon

1 Tbsp Wholegrain Mustard

1 Tbsp Raw Honey

Salt & Pepper