Summer Pork Chops with Tropical Rice Salad
40 min
Juicy grilled pork chops paired with a fresh rice salad loaded with mango, papaya, and red pepper. Perfect for a summer evening.
grilledporksalad
Big piece of fish on the grill — way easier than it sounds. A fish grilling basket makes it foolproof, and the herbs tucked inside do all the work.
Instructions
- 1
Pull out any bones from the fillet, but leave the skin on. Cut a slit where the bones were and tuck the herb sprigs inside.
- 2
Brush the fillet all over with oil, then season with chili flakes, salt, and pepper.
- 3
Place the fillet in a double-sided fish grilling basket, scatter the garlic wedges around it, and close it up tight.
- 4
Put the fillet on the grill skin-side up for 3–4 minutes until it gets a nice colour. Flip it and grill skin-side down for another 2–3 minutes. Lift it off the heat and let it rest a few minutes before serving.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Run your fingers along the fillet before you do anything else. Bones are easier to feel than see. A pair of kitchen tweezers pulls them out cleanly, and the slit you cut to remove them doubles as a pocket for the herbs, so nothing goes to waste.
- The basket needs to be hot before the fish goes in. Give it a minute over the flame after you close it up. Cold metal sticks; hot metal releases.
- Skin-side up first sounds backwards, but it lets the flesh firm up a bit before you flip. When you go skin-side down, the skin crisps and acts as a barrier so the fish doesn't fall apart on you.
- The garlic wedges scattered around the fish will catch some char and get soft and sweet. Don't skip them or push them to the side. They're worth eating.
- A few minutes of rest after you lift it off the grill makes a real difference. The fish is still cooking from residual heat, and the juices settle back in. Cut into it too soon and everything runs out onto the plate.
Ways to vary it
- Swap the tarragon or dill for a few sprigs of thyme and a slice or two of lemon tucked into the slit. The lemon steams gently inside the fish as it grills.
- If you want more heat, double the chili flakes and add a pinch of smoked paprika to the oil before brushing. It gives the outside a bit of a crust.
- Salmon works just as well here as trout. The timing stays the same, though a thicker salmon fillet might need an extra minute or two on the skin side.
Storage & leftovers
Leftover grilled trout keeps in the fridge for up to 2 days, wrapped tightly or in a sealed container. It doesn't freeze well once grilled, the texture goes soft and watery. To reheat, a dry pan on low heat for a couple of minutes is your best option. The microwave works in a pinch but tends to steam the skin limp.
What to serve with it
A simple green salad and some crusty bread to mop up the juices works well. Boiled new potatoes with a little butter are good too if you want something more substantial.
UC
By Untrained ChefPublished 27 June 2026
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