Grilled Red Wine and Honey Perch with Raspberry Avocado Salad #CookoutWeek

Savory-sweet and moist Grilled Red Wine and Honey Perch, served with a summer fresh Raspberry Avocado Salad, topped with sweet-tart Raspberry Vinaigrette. Cookouts never tasted so good!

Welcome to day 3 of #CookoutWeek!

Yesterday I shared a delicious side dish recipe, Easy Crockpot BBQ Baked Beans, that I serve often at our family cookouts. Today I'm sharing one of my favorite main dishes, Grilled Red Wine and Honey Perch with Raspberry Avocado Salad. This dish is fail-proof, and cooks the fish up tender and moist every time. It's accompanied by a sweet-tart salad, that makes use of summers fresh produce. It's a filling but light meal, that's perfect for vegetarians, or those looking to eat a bit healthier.

The fish is marinated in a mixture including delicious products from The French Farm, a new to me company, but one I'll definitely be ordering from in the future. I also made the salad dressing with those same products, and they helped make one tasty and refreshing meal.

The French Farm's products contain the highest quality ingredients, and are carefully crafted by small, family owned businesses, using traditional recipes and techniques, which are handed down from one generation to the next.

To learn more about The French Farm, check them out on their Website, or on social media:
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This is a great meal for a family cookout, but is also impressive enough to serve guests.

Grilled Red Wine and Honey Perch with Raspberry Avocado Salad


2 tablespoons The French Farm Red Wine Vinegar
2 tablespoons The French Farm Orange Blossom Honey
2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
4 perch fillets, rinsed with cool water (You can substitute your favorite fish if you'd like)

1 1/2 cups raspberries, divided
1/4 cup olive oil
1/4 cup The French Farm Red Wine Vinegar
2 tablespoons The French Farm Orange Blossom Honey
1 clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper, or to taste
8 cups mixed salad greens
1 - 8 ounce can mandarin oranges, well drained
1 ripe avocado, seeded and diced
1/2 cup green onion, thinly sliced


Place the red wine vinegar, honey, butter, olive oil, brown sugar, and garlic in a large zip-lock baggie. Smoosh the marinade around to mix it together, then place the fish fillets in the marinade. Allow fish to marinate for 30 minutes to 1 hour.
Preheat grill to medium heat, and grease two large sheets of aluminum foil. Place 2 of the fillets in the middle of each sheet, and fold the edges together tightly so that it’s completely sealed and no steam will escape. Make sure you create a loose tent around the fish, as the packet will expand as it cooks.
Grill fish over indirect heat, covered, for 10 - 15 minutes, turning halfway through cooking time. Cooking time will depend on the thickness of the fish fillets. Mine were thin, so it only took 10 minutes.
Allow fish to rest for 3 minutes, then carefully open packets (fish should flake easily with a fork) and serve.

Cooks note: This recipe will work with any type of fish.

Puree 1/2 cup of the raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined. Set aside.
Combine salad greens, mandarin oranges, avocado and onion in a large bowl. Pour dressing over the salad and toss gently to coat.
Serve raspberries on the side, to top individual servings.

Serve salad with fish for a deliciously light, yet filling meal.

Cooks Note: Salad dressing may be served on the side, instead of premixed with the salad if you prefer.

Don't forget to enter the giveaway for your chance to win gourmet condiments from The French Farm, and lots of other great prizes!

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Click on the links below, to see what other #CookoutWeek participants made!

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*Disclosure: I received products to sample from The French Farm. As always, all thoughts and opinions are my own.


  1. I love all the colors in this recipe! :]! It looks delicious, and yay for orange blossom honey! *-* I got their orange blossom water! :P

  2. Oh I am so sharing this on our FFF facebook page. YUM

  3. Great salad to pair with this meal.


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