Trout with Sherry-Fig Reduction
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
butterflied |
*
|
| 12 | each |
figs
|
|
| 237 | ml |
sherry
dry (not cooking) |
*
|
| 45 | ml |
vinegar
(sherry or mild) |
|
| 15 | ml |
maple syrup
or honey |
|
| 15 | ml |
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
