This easy-to-prepare glaze adds a nice maple flavour to Ontario Trout, which is ideal to serve with Ontario sweet potato fries.
Grilling Time: 20 minutes
- 2 Ontario Rainbow Trout Fillets, with skin (8 oz/250 g each)
- 1/4 cup (50 mL) Ontario Maple Syrup
- 2 tbsp (25 mL) sodium-reduced soy sauce
- 2 tbsp (25 mL) rice vinegar
- 1 tbsp (15 mL) vegetable oil
Glaze: Mix together maple syrup, soy sauce, rice vinegar and oil; pour into large flat dish. Add fillets, skin side up 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 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.
- Protein: 26 grams
- Fat: 11 grams
- Carbohydrate: 9 grams
- Calories: 243
- Fibre: 0 grams
- Sodium: 230 mg