Hawaiian Spring Trout

with Pineapple Salsa


Dive into the flavours of Hawaii with our Hawaiian Spring Trout paired with a refreshing Pineapple Salsa. This recipe combines the sweet and spicy salsa with the savoury depth of sesame soy-marinated trout. This dish is bound to impress with its vibrant flavors and colours. Pair it with coconut rice, grilled vegetables, and a fresh salad for a complete, satisfying meal.

Pineapple Salsa:

3 cups finely diced pineapple
1/3 cup minced red onion
1 large jalapeno, seeds and ribs removed, then minced
1 red bell pepper, cored, seeded, and finely diced
1/2 cup chopped cilantro
2 tablespoons lime juice
Salt, to taste

Hawaiian Sesame Soy Spring Trout:
6 trout fillets (4-6 ounces each)
1 bottle Humble & Frank Hawaiian Sesame Soy Marinade
Salt and Pepper, to taste

Suggested Pairings for Serving:
Coconut rice
Grilled vegetables
Fresh salad


Pineapple Salsa Preparation:

In a medium bowl, combine the diced pineapple, minced red onion, minced jalapeno, diced red bell pepper, and chopped cilantro.
Add the lime juice and salt to your liking. Mix thoroughly to ensure all the ingredients are well blended. Set aside for the flavors to meld together.

Hawaiian Sesame Soy Spring Trout:

Lay the trout fillets in a glass container, skin-side down.
Season the fillets with salt and pepper. Generously drizzle the Hawaiian Sesame Soy Marinade over the fillets, ensuring they are evenly coated. Cover the container and refrigerate to marinate for 1 to 8 hours.
When ready to cook, preheat your BBQ grill or a pan over medium-high heat.
Remove the fillets from the marinade, letting the excess drip off. Keep the marinade for later.
Grill or pan-fry the fillets skin-side down, cooking for 5-6 minutes on each side or until the internal temperature reaches 145 °F (62.8 °C), ensuring a nicely seared exterior and moist interior.
Briefly brush the cooked fillets with the reserved marinade for an added layer of flavour.

Serving the Dish:

Place the grilled trout fillets on a serving platter or individual plates.
Generously top each fillet with the prepared Pineapple Salsa, allowing the flavors to come together.
Serve immediately, accompanied by coconut rice, grilled summer vegetables, and a fresh salad to complete this Hawaiian-inspired feast.


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