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This summer recipe is a wonderful way to showcase your grilling skills while serving up a light and beautiful meal. You can grill the zucchini and peppers ahead of time or use up any leftover grilled veggies.

Prep time:
15 minutes
Cook time:
15 minutes
Photo of Planked Dill Butter Trout with Mustard Dressing & Greens

Recipe by Dairy Farmers of Ontario Milk Calendar 2020


  • small bowl
  • whisk or fork
  • grill


  • 2 cedar or maple planks for the grill
  • 3 tbsp (45 mL) butter, softened
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tbsp (30 mL) chopped fresh dill
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 small rainbow trout fillets (about 1 1/4 lb/680 g total)
  • 2 small zucchini or summer squash, sliced lengthwise
  • 1 large red bell pepper, quartered
  • 1 tbsp (15 mL) canola oil
  • 8 cups (2 L) mixed spring greens
  • 1 handful of local sprouts or microgreens (optional)
  • 1/2 cup (125 mL) light cream (5%)
  • 3 tbsp (45 mL) white wine vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) each granulated sugar, salt and pepper


  1. Soak planks in water for at least 2 hours before starting.
  2. Mustard Cream Dressing: In a small bowl, whisk together cream, vinegar, mustard, sugar, salt and pepper; refrigerate until ready to use.
  3. Place soaked planks on grill over medium high heat for 5 minutes. Meanwhile, in a small bowl, mix together butter, mustard, dill, and salt and pepper. Using paper towel, pat the trout dry and spread butter over trout llets. Toss zucchini and pepper with oil.
  4. Turn over planks and place 2 coated trout llets on each plank. Place zucchini and pepper on grill. Close lid and grill, turning the zucchini and pepper halfway through for about 10 minutes or until sh akes when tested and vegetables are grilled and tender. Chop zucchini and slice pepper.
  5. Toss greens in a bowl with mustard cream dressing, divide on to serving plates and top with grilled vegetables and a portion of the trout. Enjoy immediately.

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