Using grilled fish in place of its deep-fried cousin and adding a side of sweet potato coins ups the health quotient of this easy barbecue dish.
The naturally occurring melatonin in tart cherry juice helps improve sleep, while the combo of omega-3 fats and vitamin D in fatty fish, such as rainbow trout, helps you sleep like a baby. The carbs in the orange spuds may also hasten sleep by boosting the amount of yawn-inducing compounds like tryptophan and serotonin.
Combine cherry juice, balsamic vinegar, honey and paprika in a small saucepan. Bring to a boil. Reduce heat to maintain a strong simmer and heat, uncovered, for 15 minutes, stirring occasionally or until mixture has reduced by about two-thirds. Remove from heat and let sit for 30 minutes to thicken.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. Grease grill grates.
Slice sweet potatoes crosswise, on a slight diagonal, into ½-inch-thick rounds. Place in a large bowl, drizzle with 2 tsp (10 mL) of the oil, season with ¼ tsp (1 mL) salt and toss to combine. Place sweet potato rounds in a single layer on the grill. Cover and cook until grill marks appear, about 5 minutes. Flip sweet potatoes, cover and cook until tender, about 5 minutes more. Remove from heat and cover to keep warm.
Season trout with remaining salt and black pepper and brush remaining oil on skin side. Place on grill, skin side down, and heat for 5 minutes. Pour on glaze and continue to grill until just barely cooked through in centre of fillet, 3 to 5 minutes more.
Serve trout alongside sweet potato coins.
Per serving: 439 calories, 38 g protein, 13 g fat (3 g saturated fat), 42 g carbohydrates (15 g sugar), 5 g fibre, 99 mg cholesterol, 298 mg sodium.