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.

This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker

Recipe Summary test

active:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 4 1/2 oz. fish and 1/4 cup compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to high.

  • 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.

  • 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.

Source

The Broadmoor Fishing Camp

Nutrition Facts

446 calories; fat 24.3g; saturated fat 4.1g; mono fat 10.7g; poly fat 8.1g; protein 32g; carbohydrates 25g; fiber 3g; cholesterol 88mg; iron 1mg; sodium 554mg; calcium 146mg; sugars 18g; added sugar 5g.
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