For the grilled trout, we made an awesome honey mustard sauce:
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 1/8 teaspoon cayenne pepper
We served this with a strawberry and avocado romaine salad with spicy French dressing. It was quite a yummy combo! Chaz thought the fish was too spicy. Next time we make it, I may lay off on the cayenne a little... just for the boys. And I'll definitely save half of the sauce for dipping later too... it was that good!!