Grilled Steel Head Trout with Maple Cream & Toasted Pecans

(courtesy of the UNH Cooperative Extension Sustainable Seafood Program)

*I have not played with this recipe at all, but for a healthier option, I would suggest replacing the canola/spray oil with olive oil.  As far as the heavy cream goes, if you want to follow this recipe to the letter, then use it and just ENJOY it.  Really enjoy it

Ingredients:

• 1-1/2 lbs steel head trout fillets, skinless
• canola/spray oil, as needed (*see above)
• 6 TBSP pure maple syrup
• 1 cup heavy cream
• 3 TBSP pecans, toasted and chopped

Making your steel head trout:

1. cut trout into four 6-oz portions (~the size of your palm)
2. brush each fillet with oil
3. season fillets with salt and pepper, and grill on preheated grill for ~4 minutes per side or until fish pulls apart when gently checked with a fork
4. while fish is grilling, place maple syrup in a saute pan and heat until it begins to simmer slightly
5. wisk heavy cream into maple syrup and reduce until desired thickness
6. plate fish, top with maple cream reduction, and sprinkle with toasted pecans