Sweet and spicy grilled rainbow trout
Prep 10 min
Total 20 min
Makes 6 Servings
Updated Jul 6, 2015
Chatelaine
Ingredients
3/4 cup
1/2 cup
large-flake oats
1/3 cup
packed brown sugar
1/2 tsp
1/4 tsp
1/2 cup
cold, unsalted butter
Filling
3
3 cups
1/4 cup
2 tbsp
1/4 tsp
1/4 tsp
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
Calories 272, Protein 25 g, Carbohydrates 10 g, Fat 14 g, Fibre 1 g, Sodium 274 mg.
Recipe Collections
