Season trout with salt and pepper and place in oven safe pan.
Whisk together the wine and marmalade and pour ¼ cup of the mixture over the fish. Set the remainder aside.
Broil trout for 10 minutes or until nearly cooked through.
While fish is cooking, heat oil in a large skillet over medium-high heat. Add the onion, season with salt and pepper, and cook until the onions soften.
Reduce heat to low, add the remaining red wine and marmalade mixture and reduce slightly.
Remove fish from the oven and add the strawberries and marmalade reduction.
Cook trout for another 5 minutes, basting the sauce over the fish until sauce has thickened and the trout is glazed.
Marinate trout in the refrigerator for 30 minutes for a more intense flavor.