Super Simple Summer BBQ Trout

IMG_1171 (2)Every six weeks, the LCBO, Liquor Control Board of Ontario, publishes a free Food & Drink magazine…the day of release is marked in my iPad calendar and I look forward to perusing it from cover to cover.  I think most of the recipes in each issue are available on their website now, and I try to find at least one recipe worth making and in the Summer 2017 edition.  have dog-eared a few pages but the one that I really wanted to try was Barbecued Spicy Trout.  My husband has always said that he does not like trout; says the taste is too mild and he would rather have salmon.  What flavours would entice him to try rainbow trout again?

I told him about this recipe and the main ingredient to spice things up is sriracha sauce.  He gave me this opportunity to convince him.

The ingredients are quite simple.  Other than the rainbow trout fillets, all you need is sesame oil, ground cumin, sriracha sauce and chili powder.  And I don’t think you need the chili powder — the sriracha sauce carries the heat on its own.  The cumin powder, however, adds a nice background taste.

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Put all the ingredients into a dish and mix together until smooth.
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Baste the un-skinned side of the fillets.  That’s it.  Can’t get much simpler than this.
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Heat up the barbecue.  I placed the fillets skin side down on a Pam-sprayed grill pan and closed the lid for about 7-8 minutes.
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The recipe calls for roasting some cherry tomatoes on the stems for an edible garnish. Instead,  I made some sticky rice and some stir fried vegetables.  Not only did it look inviting to eat but my husband loved it and already told me to make it for our next guests!

Barbecued Spicy Trout

2 fillets rainbow trout
1 tbsp. sesame oil
1 tsp. ground cumin
1/2 tsp. chili powder (optional)
2 tsp. sriracha sauce

  1. Heat barbecue to high.
  2.  Mix the sesame oil, ground cumin, sriracha sauce (and chili powder, if using) together and baste onto the flesh side of each fillet.
  3. Spray or brush some oil onto the grill and place the fillets, skin-side down on the oiled grill.
  4. Close lid.  Check midway through; the fillets are thin and the whole cooking process takes about 8 minutes.  When you see some white juices appearing on the flesh, the fish is cooked through.
  5. Serve with vegetables, rice, or salad.



  1. Frances harris · · Reply

    I love the trout recipe. Hot oven for 15 to 20 min. Would also do the trick.

    1. Thanks! I hope you had try this spicy version! And thank you for the oven version..

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