1 lb Rainbow Trout fillets
¼ cup BBQ sauce
¾ cup honey
2 tbs red wine vinegar
¼ Cup chopped hazelnuts
¼ cup dried cherries
½ stick unsalted butter
Combine butter hazelnuts and cherries. Set aside. Combine BBQ sauce, honey and vinegar. Season trout with salt and pepper. Brush glaze over fish and grill, glaze side up. Remove from heat and place generous dollop of hazelnut butter over hot fish
*Hazelnut butter also is good on steak
No comments:
Post a Comment