Serves 4 (serving size: about 4 1/2 oz. fish and 1/4 cup compote)
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)
Est. added sugars 5g
How to Make It
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.
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.
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