Sweet And Spicy Grilled Rainbow Trout
38
- Prep Time10 min
- Total Time20 min
- Makes6 Servings
Fire up that BBQ—and when the fish is done, drizzle with our marmalade, sriracha and fresh mint vinaigrette to finish.
Ingredients
1/4 cup orange marmalade
1/4 cup white-wine vinegar
3 tbsp olive oil, divided
1 tbsp sriracha hot sauce
1/2 tsp salt, divided
4 rainbow trout fillets, about 200 g each
1/2 cup chopped mint
Instructions
COMBINE marmalade with vinegar, 2 tbsp oil, sriracha and 1/4 tsp salt in a Mason jar. Shake until combined.
PREHEAT barbecue to medium. Brush trout with remaining 1 tbsp oil, then sprinkle with remaining 1/4 tsp salt. Season with fresh pepper. Oil grill. Barbecue fish, skin-side down, lid closed, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, about 8 min. Slide a thin spatula between skin and flesh, then lift trout off skin and onto a platter. Drizzle with vinaigrette and sprinkle with mint just before serving.
Nutrition (per serving)
Calories 272, Protein 25g, Carbohydrates 10g, Fat 14g, Fibre 1g, Sodium 274mg.
Get more easy grilled fish recipes.
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