Adapted from:

Photo Credit: Half Baked Harvest



  • 1 avocado, halved
  • ½ cup fresh basil, plus more for serving
  • 1 jalapeño, halved and seeded (optional)
  • juice from 1 lime


  • 2 cups cherry tomatoes
  • ¼ cup fresh basil, chopped
  • 3 tablespoons extra virgin olive oil


1. Place the trout fillet in a 9×13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into flesh.

2. In a glass jar or bowl, combine the remaining 1/4 cup olive oil, lemon juice, mustard, honey, cayenne, and a pinch of salt. Shake or whisk until smooth and creamy.

3. To make the avocado sauce: Combine all ingredients in a blender and blend until smooth and creamy, adding water – 1 tablespoon at a time as needed to thin the sauce. Season with salt & pepper as needed.

4. Heat your grill, grill pan, or skillet to medium-high heat. Place fish on grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque. Remove the trout from the grill and drizzle with the honey mustard.

5. Toss together the tomatoes, basil, olive oil, and a pinch of salt.

6. To serve, spoon the tomatoes over the salmon and serve the avocado sauce alongside.