Trout Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Trout, butterflied
12: Figs, (never used them)
1 cup: Sherry, dry(not cooking)
3 tbsp: Vinegar, (sherry or mild)
1 tbsp: Maple syrup, or honey
1 tbsp: Dijon,
Salt & pepper, to taste
Directions:
Put 1st three ingredients in a non-reactive pan. Simmer for about 10
minutes. I skipped this step as I didnt use figs. I just simmered
and then wisked in the honey and mustard. Reduce by half. Brush on
butterflied trout and broil. Weve done it on the grill too. Dont
cook it to long. I f you use the figs, take them out after you steep
them for about a half hour. Put them back in AFTER the reduction,
enjoy, This is from TIME-LIFE, HEALTHY HOME COOKING, Fresh Ways With
Fish and Shellfish. We first used it on trout and it is super and
easy, and as a bonus, low in calories. WW; 4 Pt; 40 cal ~-----------
Source from luhu.jp
minutes. I skipped this step as I didnt use figs. I just simmered
and then wisked in the honey and mustard. Reduce by half. Brush on
butterflied trout and broil. Weve done it on the grill too. Dont
cook it to long. I f you use the figs, take them out after you steep
them for about a half hour. Put them back in AFTER the reduction,
enjoy, This is from TIME-LIFE, HEALTHY HOME COOKING, Fresh Ways With
Fish and Shellfish. We first used it on trout and it is super and
easy, and as a bonus, low in calories. WW; 4 Pt; 40 cal ~-----------
Source from luhu.jp