Using double skewers makes tender fruit much easier to turn on the grill. Serve warm or chilled over salad greens for a light summer meal. Soak the bamboo skewers in water for 30 minutes to prevent scorching.

Recipe Tags:

Marinating Time: 20 minutes

Preparation Time:

Cooking Time:

Servings: 4

Share this recipe:

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