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Trout Fillets with Balsamic Vinegar Reduction
Trout Fillets with Balsamic Vinegar Reduction
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Trout Fillets with Balsamic Vinegar Reduction

Preparation
5 MIN
Cooking
10 MIN
Servings
4
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Ingredients

Preparation

  1. In a saucepan, bring the balsamic vinegar, white wine and honey to a boil.
  2. Simmer until only 75 ml (1/3 cup) of liquid is left, about 5 minutes. Allow to cool.
  3. In a ridged skillet, grill the fillets in the olive oil. Season with salt and pepper.
  4. Place the fish on warm plates. Drizzle with the vinegar reduction, zigzagging over and around the fish.
  5. Serve with swiss chard or other green vegetable, and wild rice.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.