Sweet and spicy grilled rainbow trout
By Chatelaine23
PREP TIME
10 min
TOTAL TIME
20 min
Makes
6 Servings
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.
FILED UNDER: barbecue fish gluten free grill
