Serves 4 (serving size: about 4 1/2 oz. fish and 1/4 cup compote)
The fish is very simply seasoned to allow its naturally mild flavor to shine, and the accompanying cherry compote complements it with light fruity notes and meaty texture from the walnuts. We call for fresh cherries, but you can also use 20 ounces of frozen, thawed cherries. Be sure to use their liquid in the compote (don’t drain them), and simmer in step 1 for 18 minutes or until the liquid almost fully evaporates before stirring in the port and honey. If you can’t find fresh, head-on trout, you can also use 8-ounce trout fillets; they’ll be done after about 3 minutes on the grill.
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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