Blackberry Balsamic Trout

20 minute trout glazed in a tasty blackberry balsamic orange glaze; light, healthy and
packed with amazing summer flavours!

Blackberry Balsamic Trout

ingredients

For the blackberry balsamic glaze:

• 1/2 cup blackberries
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce (or tamari)
• 1 large clove garlic, minced
• 1 tablespoons fresh basil
• salt and pepper to taste

For the glazed trout:

• 1 pound trout (or salmon)
• salt and pepper to taste
• 2 tablespoons fresh basil, torn
• 2 cups blackberries

directions

For the blackberry balsamic glaze:

1. Puree everything is a food processor.

For the glazed trout:

2. Season the trout with salt and pepper to taste, brush on 1/2 of the blackberry glaze and bake in a preheated 400F/200C oven until just cooked, about 10-15 minutes.
3. Drizzle on the remaining blackberry sauce and sprinkled on the basil and fresh blackberries before serving.

Option: Use salmon instead of trout.
Option: Add grated ginger!
Option: Make the blackberry sauce a day ahead of time.

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