Grilled Trout in a Balsamic Reduction

63 Reviews
91% would make this recipe again

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Preparation : 5 min Cooking : 30 min
370 calories/serving

Ingredients

2 trout fillets 360 g
1/4 cup balsamic vinegar 65 mL
1/4 cup white wine 65 mL
1 tbsp honey 22 g
2 tsp canola oil 10 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The trout can be cooked using either an outdoor grill or in a thick-bottom pan on the stovetop.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pour the white wine, balsamic vinegar, and honey into a small saucepan and bring to a boil. Cook over medium heat about 20 min until the volume is reduced by half and it reaches a syrupy consistency. Set aside.
  2. Lightly oil the trout fillet(s) on both sides. Heat a grooved, thick-bottom frying pan or a nonstick pan. When hot, add the trout, skin side down, and cook about 4 min until the edges become opaque and lighter coloured. Turn and cook an additional 4 min. Peel off the skin and add salt and pepper. Check with a fork to see if it is cooked through. Depending on its thickness, the trout is cooked in 8-10 min total. Alternatively, cook the fillets on a hot grill.
  3. Serve on the warmed plates. Drizzle with the balsamic syrup.

Observations

Any unused balsamic reduction can be stored a few months in the refrigerator for future use.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

370

Fat

16 g

25 %

Saturated 2.4 g
+ Trans 0.1 g

12 %

Cholesterol

100 mg

Sodium

100 mg

4 %

Carbohydrate

14 g

5 %

Fibre

0 g

0 %

Sugars

14 g

Net Carbs

14 g

Protein

38 g

Vitamin A

3 %

Vitamin C

1 %

Calcium

8 %

Iron

21 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 3 ½
Other Foods ½
More info
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Reviews

63 Reviews (61 with rating only) 91% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
july 10, 2009 | I would make this recipe again

Simple to make, surprisingly good: a real keeper!

Useful 1
august 24, 2010 | I would make this recipe again

this recipe really works makes good use of my bottle of balsamic vinegar a whole new way to taste trout

Useful 0

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