Pecan Crusted Rainbow Trout with Peach Maple Bourbon Glaze

  • 1/8 cup dried cherries
  • 1 tablespoon bourbon
  • 2 tablespoons butter
  • 1/2 cup pecans, coarse chopped
  • 2 cups peaches, fresh & ripe, skinned, diced (or frozen, diced)
  • 1/2 teaspoon lemon juice
  • Kosher salt, to taste
  • 2 teaspoons pure maple syrup
  • 4 (6 oz.) Pecan Crusted Trout Fillets
  1. Soak the dried cherries in bourbon for 30 minutes and cut in half.
  2. In a small saucepan over medium heat, melt butter. Add pecan pieces and sauté for about 1 ½ minutes just to toast, not burn.
  3. Add peaches, cherries, lemon juice and kosher salt, and sauté until peaches are heated through and start to break up.
  4. Add maple syrup, bring back to temperature to serve, or hold until needed.
  5. Prepare rainbow trout according to package directions. Place the fillets atop a bed of wild rice pilaf and top with hot peach maple bourbon sauce. Serve immediately.

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