Avoiding Additives and Preservatives

The fish, herbs and lemon slices are additive-free.

Stuff fish with herbs and lemon slices and place in oiled grill basket or foil

Grill over indirect heat until just cooked through

Let fish rest for five minutes

Grilled rainbow trout

Ingredients:

1 rainbow trout, about 1 lb. (454 g)

Salt and pepper

A handful of tender fresh herbs, such as dill, cilantro or parsley, washed

1 lemon, half thinly sliced and half cut into wedges

Preparation:

Preheat gas or charcoal grill and arrange it for indirect cooking (i.e., hot on one part of the grill and cooler on another).

Rinse fish inside and out with cool water and pat dry. Remove head of fish if you wish. Sprinkle inside of fish with salt and pepper. Stuff fish with herbs and lemon slices. Brush the fish on both sides with oil and place in an oiled fish basket. If you don’t have a fish basket, you can keep the stuffing in by tying a piece of kitchen twine around the fish in a couple of places. You could also place the fish in a packet of greased foil.

Place the fish on preheated, oiled grill. Cook, turning once, over indirect heat until fish is just cooked through, about 10 minutes. If using a thermometer, remove the fish when it is about 140 to 145 degrees F (60 to 63 degrees C). You can also grill the fish for a minute on each side on the hot part of the grill to brown it. Let the fish rest, covered, for about five minutes.

To serve, remove fish from basket or foil. Gently remove stuffing and skin on one side, then lift the flesh away from the skeleton. Repeat with other side. Serve fish with lemon wedges. Serve 2.

Avoiding Additives and Preservatives

The marmalade, white wine vinegar and sriracha may contain colour and preservatives. Look for an all-natural marmalade, a vinegar with only naturally occurring sulfites and an all-natural hot sauce, such as Tabasco original brand.

Grill the trout or sear it in a pan on top of the stove and then bake

Meanwhile, put together the vinaigrette

Sweet and spicy rainbow trout

Ingredients:

¼ cup (60 ml) orange marmalade

¼ cup (60 ml) white wine vinegar

3 tbsp (45 ml) olive oil, divided

1 tbsp (15 ml) sriracha

½ tsp (2.5 ml) salt, divided

4 rainbow trout fillets (200 g each)

½ cup (125 ml) chopped mint

Preparation:

Combine marmalade with vinegar, 2 tbsp (30 ml) oil, sriracha and ¼ tsp (1.25 ml) salt in a Mason jar. Shake until combined.

Preheat barbecue to medium. Brush trout with remaining 1 tbsp (15 ml) oil, then sprinkle with remaining ¼ tsp (1.25 ml) 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. Serves 4.

From Chatelaine magazine