- Calories 446
- Fat 24.3g
- Satfat 4.1g
- Monofat 10.7g
- Polyfat 8.1g
- Protein 32g
- Carbohydrate 25g
- Fiber 3g
- Cholesterol 88mg
- Iron 1mg
- Sodium 554mg
- Calcium 146mg
- Sugars 18g
- Est. added sugars 5g
Grilled Trout with Cherry Compote
Photo: Justin Walker
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.
How to Make It
Step 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.
Step 2
Preheat grill to high.
Step 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.
Step 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.
The Broadmoor Fishing Camp
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