Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
- Prep time 30 minutes
- Total time 2 hours & 15 minutes
- Portion size 4 servings
Ingredients
Marinated Trout:
Blueberry & Green Onion Vinaigrette:
Method
Marinated Trout
Place trout fillets in large baking dish. In bowl, whisk together oil, honey, soy sauce, ginger and sriracha; season with pepper. Pour marinade over fillets, cover dish with plastic wrap and refrigerate for at least 1 hour.
Remove trout from refrigerator 30 minutes before cooking.
Blueberry & Green Onion Vinaigrette
Preheat barbecue to medium heat (about 350°F); generously grease grill.
Drizzle about 1 tbsp of the olive oil over green onions. Grill onions, turning halfway through grilling time, until charred, about 5 minutes. Remove from grill, chop, and place in bowl. Add lime zest and juice, soy sauce, gar- lic, honey, ginger and blueberries. While whisking, drizzle in remaining olive oil until combined. Season with salt and pep- per; set aside.
Place trout on grill, skin-side down. Close lid and cook until opaque, 5 to 6 minutes. Using wide spatula, remove trout from grill and place on large serving plate. Top with Blueberry & Green Onion Vinaigrette and serve with salad greens and lime slices, if using.
Nutritional facts Per serving: about
- Calories 410
- Total fat 28 g
- Saturated fat 4 g
- Cholesterol 85 mg
- Sodium 350 mg
- Total carbohydrate 7 g
- Fibre 1 g
- Sugars 4 g
- Protein 32 g
- Iron 2.7 mg
