Preparation time
10 minutes
Ready in
10 minutes
Makes
4 servings
Ingredients
- 2 tbsp (25 mL) each peach nectar and rice vinegar
- 3 tbsp (45 mL) soy sauce
- 2 tbsp (25 mL) Ontario Honey
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) finely minced fresh gingerroot
- 1 tbsp (15 mL) minced Ontario Garlic
- 1 tbsp (15 mL) chopped fresh Ontario Parsley
- 1-1/2 lb (750 g) Ontario Rainbow Trout Fillets, cut into 4 pieces
- 4 Ontario Peaches, quartered and pitted
- 1 Ontario Sweet Red Pepper, cut into 16 pieces
- 3 Ontario Green Onions, cut into 2-inch (5 cm) lengths
- Salt and pepper
Instructions
In small bowl, whisk together peach nectar, vinegar, soy sauce, honey, oil, ginger, garlic and parsley until smooth. Set aside 1 tbsp (15 mL) of the marinade.
Place fish in shallow dish; coat evenly with marinade. Let stand for 20 minutes.
Alternately thread peaches, red pepper and green onions onto 4 sets of 2 parallel skewers.
Place skewers and fish, skin side down, on greased grill over medium-high heat. Grill for 2 to 4 minutes or until peppers are tender-crisp. Remove peach, pepper and onion skewers from barbecue. Carefully turn fish; baste with reserved marinade, grill for 3 to 5 minutes or until barely translucent in centre and flakes easily. Season with salt and pepper to taste.
Variation:
Peachy Grilled Rainbow Trout Fillet with Oregano
Replace the soy sauce with 2 tsp (10 mL) Dijon mustard; rice vinegar with 1/4 cup (50 mL) dry Ontario White Wine; ginger with 2 tbsp (25 mL) chopped fresh oregano (or 1 tbsp/15 mL dried).
Nutritional Information
- Protein: 37 grams
- Fat: 15 grams
- Carbohydrates: 23 grams
- Calories: 380
- Fibre: 2.5 grams
- Sodium: 950 mg