Citrus Glazed Barbecued

Colorado Trout from

Wildflower at The Lodge at Vail, a RockResort

Serves 4

Prep time: 30 minutes


4 pcs. 10-12 oz pcs. Colorado Trout fillets

2 oranges, juiced

1 pineapple, peeled and chopped into small dice

2 shallots, peeled and diced

1/2 cup of brown sugar

2 large kiwi fruit

1 small bunch of cilantro, chopped roughly

1 cup of blended oil

1/4 cup of rice wine vinegar

Salt and pepper


In a small pot, reduce the brown sugar and orange juice until thick
syrup is achieved. Cool. In a small mixing bowl mix the pineapple and
kiwi fruit with the shallots. Add the rice wine vinegar and half of
the oil, add the chopped cilantro. Season with salt and pepper.
Preheat the grill/barbecue, brush the trout fillets with a little oil
and salt, pepper and place on the grill. Brush the sugar/orange juice
reduction over the Colorado Trout, turn after 2 minutes. Repeat the
above step until fish is golden brown. Place the fruit salsa in the
middle of the plate and then rest the trout on top. There should be a
little juice in the salsa to pour around the plate. Serve warm.


For a copy of barbeque recipes from RockResorts, visit
www.rockresorts.com/recipes.