Sweet and spicy grilled rainbow trout
36
- Prep Time10 mins
- Total Time20 mins
- Makes6 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 25g, Carbohydrates 10g, Fat 14g, Fibre 1g, Sodium 274mg.
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