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Barbecued Trout with Marmalade and Chiles Recipe

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This recipe for Barbecued Trout with Marmalade and Chiles is from Linda's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. orange marmalade
1/4 C. thin soy sauce
2 T. freshly squeezed lime juice
1 T. minced serrano or jalapeno chile, including seeds
2 cloves garlic, minced
1 T. minced fresh ginger
1/2 tsp. salt
4 (8- to 12-oz.) whole trout, bone-in or boned
Grated zest of 1 lime, for garnish
Directions:
Directions:
1. In a bowl, combine the marmalade, soy sauce, lime juice, chile, garlic, ginger, and salt and mix well. If the trout has not been boned, diagonally slash the fish 4 times on each side. (The marinade and the fish can be covered and refrigerated for up to 8 hours before using.)

2. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450ºF). Stir the marinade. Place the fish in a baking dish. Rub the marinade into both sides of the fish, including the slashes and cavities. Spray a sheet of aluminum foil that is slightly larger than the fish with nonstick oil or rub with oil. Lay the foil on the grill rack. Lay the trout on the foil. Cover the grill and cook the fish, turning once, for 5 minutes on each side, until the flesh just begins to flake when prodded with a fork. Transfer the fish to dinner plates, sprinkle with the lime zest, and serve at once.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you can't find trout, whole catfish is delicious, as well.

 

 

 

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