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STEELHEAD TROUT WITH BLACKBERRY GLAZE

recipes




STEELHEAD TROUT WITH BLACKBERRY GLAZE

6 x 6oz steelhead trout fillet skin removed (6 x 170 g)
2 tablespoons olive oil (30ml)
Salt and pepper to taste

Blackberry Glaze
2 cups frozen defrosted black berries (500 23123l114x ml)
1 tablespoon chopped fresh ginger
1 Chipotle chilli seeded and diced
The juice of 1 lime
1 tablespoon sugar (15ml) plus more if berries are tart
Salt and pepper to taste
Cilantro sprigs to garnish




Place frozen, defrosted blackberries in a colander set over a bowl. Allow the juice to drain threw pressing down with a spatula. You should have 1 cup of juice in a bowl. Discard seeds.

In a small saucepan add the limejuice, Chipotle, ginger, sugar and salt and pepper. Add the reserved blackberry juice.

Set over medium high heat to cook for 5 minutes. Strain and put aside.

Drizzle steelhead trout fillets with oil and season with salt and pepper.

Preheat barbeque to 375 F/190C.

Oil barbeque grill.

Place steelhead trout fillet down and cook for 2 minutes or until golden char marks are achieved. Flip the trout and continue to cook for 3 minutes. Baste the trout continuously as it cooks. Remove trout from grill when desired doneness is achieved. Serve hot with blackberry sauce and cilantro sprigs.

Yield: 6 servings










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