Trout with Maple-Cider Glaze

Three Swingin' Chicks Recipes

1/4 cup maple syrup

1/4 cup apple cider

2 teaspoons balsamic vinegar

1 tablespoon extra-virgin olive oil

1 1/2 lbs. steelhead trout, arctic char, salmon, or other fish

salt and pepper to taste 


Combine maple syrup, apple cider, and balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat and boil until it's reduced by half, stirring occasionally. Remove from the heat.

Heat grill. Brush the oil over the trout and season with salt and pepper. Grill, skin-side down, over medium heat or coals 7 to 9 minutes or until fish just begins to flake. (I found the trout to be quite fragile and difficult to turn to I suggest cooking it on the skin side only. The skin will slightly burn and may stick to the grill but don't worry about it.) Serve drizzle with the maple-cider glaze.

Serves 4

 Copyright 2010 Janice Cole