Sweet and spicy grilled rainbow trout

Prep 10 min
Total 20 min
Makes 6 Servings



1/4 cup
orange marmalade
1/4 cup
white-wine vinegar
3 tbsp
olive oil, divided
1/2 tsp
salt, divided
rainbow trout fillets, about 200 g each
1/2 cup
chopped mint


  • 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.


Calories 272, Protein 25 g, Carbohydrates 10 g, Fat 14 g, Fibre 1 g, Sodium 274 mg.
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