Rainbow Trout with Smashed Capers

A simple yet elegant recipe

Delicate Rainbow Trout are topped with lemon and capers in this lovely recipe. It’s extremely quick yet sophisticated, making it the ideal weeknight meal for entertaining.
Serves 5; Total time: 10 minutes

• 6 tbsp. capers
• 6 tbsp. grainy mustard
• 1 tbsp. organic, aged red wine vinegar
• 1 tbsp. organic olive oil
• 2 12oz fresh rainbow trout fillets, skin on, wild if possible, ethically farmed if not (wild pacific salmon also works well)
• 1 lemon, cut into thick slices

Preheat your grill. Meanwhile, coarsely mash capers in a small bowl, then stir in mustard, vinegar and oil. Mix well.

Rinse fish under cold water and pat dry. Place fish, skin down, on a small iron griddle, barbeque tray or tinfoil. Spoon caper mixture onto fish and spread it out evenly, covering but not drowning the fillet.

Place the fillet on the grill and cover, cooking until the coating is glazed and the fish is starting to bubble out the white foamy fat. If you squeeze the fish and it separates or the flesh bounces back, it’s done.

Serve with fresh lemon and serve with Grilled Spanish Toast (find recipe here).


Pure Green Magazine is an independent print publication for a stylish green lifestyle. Lead by founder and editor-in-chief Celine MacKay, the magazine introduces readers to the diversity in the green design and lifestyle market.