Sweet and spicy grilled rainbow trout

21

PREP TIME

10 min

TOTAL TIME

20 min

Makes

6 Servings

Sweet and spicy grilled rainbow trout

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.