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Trout with Sherry-Fig Reduction

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Submitted by cherryandmarc

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

4 4
EACH EACH TROUT
butterflied *
12 12
EACH EACH FIGS
1 237
CUP ML SHERRY
dry (not cooking) *
3 45
TABLESPOONS ML VINEGAR
(sherry or mild)
1 15
TABLESPOON ML MAPLE SYRUP
or honey
1 15
TABLESPOON ML DIJON MUSTARD
1 1
X 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 128 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 18%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 5%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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