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Grilled Trout with Cherry Compote

Photo: Justin Walker

Active time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 4 1/2 oz. fish and 1/4 cup compote)

If you can't find whole trout, use fillets; they'll only need to grill for about 4 minutes. You can also use 20 ounces frozen, thawed cherries: Use the liquid (don't drain them); simmer in step 1 until the liquid almost fully evaporates before stirring in the port and honey.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh garlic
  • 2 1/2 cups fresh Bing cherries, pitted and halved
  • 1/3 cup chopped walnuts, toasted
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 1/4 cup port wine
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 (3- to 4-lb.) whole trout (with heads and tails)
  • Thyme sprigs
  • Cooking spray
  • Lemon wedges

Nutrition Information

  • calories 446
  • fat 24.3 g
  • satfat 4.1 g
  • monofat 10.7 g
  • polyfat 8.1 g
  • protein 32 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 88 mg
  • iron 1 mg
  • sodium 554 mg
  • calcium 146 mg
  • sugars 18 g
  • Est. Added Sugars 5 g

How to Make It

  1. Heat 1 tablespoon oil in a medium saucepan over medium. Add shallots and garlic; cook 3 minutes, stirring occasionally. Stir in cherries, walnuts, sage, and minced thyme; cook 2 minutes. Add port and honey, scraping pan. Bring to a simmer; cook 3 minutes or until syrupy. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cool slightly.

  2. Preheat grill to high.

  3. Debone trout (optional), removing spine and ribs with a fillet knife; leave head, tail, and skin intact. Brush fish, inside and out, with remaining 2 tablespoons oil; season with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Stuff cavities with thyme sprigs.

  4. Place trout, skin side down, on grill grates coated with cooking spray. Cover and grill for 6 to 8 minutes or until flesh flakes easily when tested with a fork. Serve with cherry compote and lemon wedges.