Maple Chipotle Glazed Trout with Grilled Winter Squash

  • 4 Rainbow Trout Natural Fillets, thawed
  • 1 teaspoon chipotle powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • ¼ cup real maple syrup
  • For the squash:
  • ½ butternut squash, peeled and sliced into ½ inch half moons
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • ¼ cup maple syrup
  1. Preheat grill on medium-high heat. Once heated, lightly coat with oil or non-stick spray.
  2. Mix chipotle powder, salt, pepper, olive oil and ¼ cup of the maple syrup together.
  3. Coat Trout fillets with maple chili glaze and set aside while preparing squash.
  4. In a microwave-safe dish, toss the squash in oil, and microwave for 2 minutes. Sprinkle with salt and pepper, and place on hot grill next to the trout. Brush squash with the remaining maple syrup as it cooks.
  5. Let trout and squash cook for approximately 2-3 minutes or until grill marks are well formed. Turn pieces over and cook for an additional 2-3 minutes, continuing to brush squash with maple syrup. Check to make sure squash is tender.
  6. Drizzle trout with additional chipotle glaze if desired. Serve with steamed green vegetables.

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