Clear Springs Foods has been  a front-runner with sustainable products. They have a delicious recipe for trout that I am delighted to share.

 

Pecan Crusted Trout with Peach Maple Bourbon Sauce

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

Soak the dried cherries in bourbon for 30 minutes and cut in half. In a small saucepan over medium heat, melt butter. Add pecan pieces and sauté for about 1 ½ minutes just to toast, not burn. Add peaches, dried cherries, lemon juice and kosher salt, and sauté until peaches are heated through and start to break up. Add maple syrup, bring back to temperature to serve, or hold until needed.

Prepare trout according to package directions. Place trout atop a bed of wild rice pilaf and top with hot peach maple bourbon sauce. Serve immediately.

I hope you enjoy this dish as much as we did.

Maralyn D. HillThe Epicurean Explorer

International Food Wine & Travel Writers Association (IFWTWA)

Board Member, Co-Chair Conference & Media Trip Committee, Past President

Editor-at-Large, CityRoom

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