Trout with Sherry-Fig Reduction

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25 minutes Prep: 15 minutes Cook: 10 minutes

128 calories per serving view nutrition facts

Ingredients

4	each	trout	butterflied
12	each	figs
1	cup	sherry	dry (not cooking)
3	tablespoons	vinegar	(sherry or mild)
1	tablespoon	maple syrup	or honey
1	tablespoon	dijon mustard
1	x	salt and black pepper	to taste

Directions

Simmer figs, sherry and vingear for about 10 minutes.

Wisk in maple syrup and mustard, then brush mixture on trout and broil or grill just until fish flakes.

Serve fish with remainder of reduction and divide figs evenly among servings

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