This is a very quick and tasty fish recipe from Chatelaine. Mix up a quick vinaigrette of marmalade, vinegar, oil, hot sauce and salt while you are barbecuing the fish. When the fish is done, drizzle it with the vinaigrette and garnish with fresh mint. Instead of barbecuing the fillets, you can sear them for a minute on each side in an oven-proof skillet and then pop them into a 425-degree F (218 degrees C) oven for 5-10 minutes.

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


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


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