This Grapefruit and Dill Salmon Trout with Grilled Fennel is served with a squeeze of grapefruit juice and delicious lemon butter sauce.

Preparation: 10 minutes
Cooking: 20 minutes
Ready in: 30 minutes
Servings: 4


  • 2 whole salmon trout
  • 2 Tablespoons butter
  • 6 sprigs fresh dill
  • 1 grapefruit, sliced
  • Olive oil
  • Salt and pepper
  • Fresh dill, for garnish
  • 2 fennel bulbs, sliced lengthways
  • 150g asparagus spears
  • Lemon and grapefruit, for serving


    1. Using a sharp knife, score the fish by making slits into the skin about 1/2cm deep and 2cm apart on both sides of each trout.
    2. Rub the inside of each fish with 1 tablespoon of butter and stuff with grapefruit slices and sprigs of dill.
    3. Drizzle olive oil over the trout and season with salt and freshly ground black pepper.
    4. Tightly wrap the fish in tinfoil, shiny side up and braai over hot coals (no flame), turning to cook for about 20 to 30 minutes or until firm to the touch.
    5. Drizzle olive oil over the fennel and asparagus, season with salt and pepper and grill over the fire until tender. Squeeze lemon juice over before serving.
    6. Remove the salmon trout from the fire and leave to rest in the foil for another minute or two.
    7. Open the foil, peel back the skin and dig into the succulent flesh that should fall off of the bones. If desired, squeeze over more grapefruit juice and serve with a lemon butter sauce.
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