Sweet and spicy grilled rainbow trout
By Chatelaine
Sweet and spicy rainbow trout.
Photo, Erik Putz.
Grilling has never been so simple, or so delicious. So 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
- 25 g,
- Carbohydrates
- 10 g,
- Fat
- 14 g,
- Fibre
- 1 g,
- Sodium
- 274 mg.
