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Recipe by: ruan-marco
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See below ingredients and instructions of the recipe
4 Trout; butterflied 1 tb Maple syrup; or honey
12 Figs; (never used them) 1 tb Dijon
1 c Sherry; dry(not cooking) Salt pepper; to taste
3 tb Vinegar; (sherry or mild)
Put 1st three ingredients in a non-reactive pan. Simmer for about 10
minutes. I skipped this step as I didn't use figs. I just simmered
and then wisked in the honey and mustard. Reduce by half. Brush on
butterflied trout and broil. We've done it on the grill too. Don't
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 ~-----------
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