Rainbow trout stands out as a preferred fish choice for grilling, especially in the warm summer season when simplicity shines. Complemented by charred asparagus and a zesty cilantro dressing, the dish elevates every forkful with its delightful flavors. This quick and easy meal captures the essence of smokiness imparted by cooking over an open flame.
To prepare this dish, a grill basket proves handy for preserving the fillets’ delicate nature and facilitating easy flipping. Alternatively, without a basket, grilling directly on well-greased grates works equally well.
**Ingredients:**
**Trout and Asparagus:**
– 4 skin-on rainbow trout fillets (170-225 g each), dried
– 3 tbsp extra-virgin olive oil (divided)
– 3 tsp kosher salt (divided)
– 1 tbsp Cajun seasoning
– 454 g asparagus (trimmed)
– ½ tsp freshly cracked black pepper
**Dressing:**
– 1 cup packed fresh cilantro
– 2 tbsp chopped fresh chives
– 2 cloves garlic (peeled and trimmed)
– 2 tbsp Dijon mustard
– 1 tbsp honey
– 2 tbsp apple cider vinegar
– Juice of 1 lime
– ½ tsp kosher salt
– ⅓ cup vegetable oil
**Preparation:**
1. Preheat the grill to medium-high. If not using a grill basket, lightly oil the grates.
2. Brush trout fillets with 2 tbsp olive oil, season with 2 tsp salt and Cajun seasoning on both sides. Secure fillets in a grill basket if available.
3. Coat asparagus with 1 tbsp olive oil, 1 tsp salt, and black pepper.
4. Blend all dressing ingredients except oil until smooth. Gradually add oil while blending until the dressing emulsifies. Set aside.
5. Place trout skin side down on one grill half, cover, and cook undisturbed for 6-7 minutes. Drizzle each fillet with 1 tbsp dressing, then carefully flip. Continue cooking covered until internal temperature reaches 125-130 F, about 2-3 minutes.
6. Grill asparagus on the other half for 6-8 minutes, flipping to char evenly.
7. Serve asparagus topped with grilled trout and a final drizzle of dressing.
**Serves 4**
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