Our rainbow trout is farmed in Ontario. It is a favourite choice among our chefs. This quick cooking fish is comparable to salmon in flavour but with a much more delicate texture. Take this fish home tonight and try it for yourself. We’re sure it will be a hit!
Grilled Maple and Peppercorn Glazed Rainbow Trout
- 2 fresh Rainbow Trout Fillets
- ¼ cup of Ontario Maple Syrup
- 2 tablespoons of soy sauce
- 1 tablespoon of crushed black peppercorns
- 2 tablespoons of seasoned rice vinegar
- 1 tablespoon of extra virgin olive oil
Mix together maple syrup, soy sauce, rice vinegar and oil; pour into large flat dish. Add fillets skin side down, sprinkle crushed peppercorns evenly over fillets, let stand for 5 to 10 minutes.
Arrange fillets in greased grill basket; close lid of basket. Place basket on grill over medium heat; close barbecue cover and grill for about 7 minutes per side or until fish is opaque and flakes easily when tested with a fork. Cut each fillet in half to serve.
Tip: If you do not have a grill basket, cook the fish on a greased disposable foil baking sheet on the grill rack. Do not flip, but cook with the cover down for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork.