Trout with Sherry-Fig Reduction

Figs and sherry were made for each other, and when you simmer them down into a glossy reduction with a hit of Dijon and maple syrup, they become the kind of glaze that makes trout absolutely sing.

This recipe is deceptively simple: while the figs bubble away with dry sherry and vinegar, you butterfly the trout and get the broiler or grill hot.

Brush on the reduction, cook until the fish flakes, and dinner is on the table in 25 minutes.

The plump, wine-soaked figs spooned over each serving seal the deal.

Pro Tips

• Use real dry sherry, not cooking sherry. Cooking sherry is loaded with salt and tastes nothing like the real thing. A decent dry Fino or Amontillado will run you a few dollars and makes all the difference.
• Fresh figs are ideal, but dried work in a pinch. If using dried, quarter them and add an extra splash of sherry to rehydrate them as they simmer.
• Watch the broiler closely. Butterflied trout is thin and cooks fast. The glaze can go from caramelized to charred in under a minute.