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Blackberry Glazed Steelhead Trout Recipe

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This recipe for Blackberry Glazed Steelhead Trout, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elly Superkoski
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
About 2lb fish fillets, skin removed
2 tbsp olive oil
2 cups previously frozen black berries, defrosted (500ml)
1 tbsp chopped fresh ginger
1 Chipotle chilli seeded and diced (dry chiles are fine - you can soak them in warm water to soften or just cut them up really finely)
The juice of 1 lime
1 tbsp sugar (15ml) or to taste

Directions:
Directions:
Place frozen, defrosted blackberries in a colander set over a bowl. Allow the juice to drain through by pressing down with a spatula. You should have 1 cup (250ml) of juice in a bowl. Discard seeds.
In a small saucepan add the limejuice, Chipotle, ginger, sugar, salt and pepper. Add the reserved blackberry juice.
Set over medium high heat to simmer for 5 minutes. Strain into a bowl and set aside.
Preheat barbeque to 375 F/190C or medium high heat.
Drizzle steelhead trout fillets with oil and season with salt and pepper.
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 with the blackberry glaze. Remove trout from grill when desired doneness is achieved. Serve hot with blackberry sauce and cilantro sprigs.

Number Of Servings:
Number Of Servings:
5

 

 

 

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