---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TROUT
  Categories: Seafood, Meats
       Yield: 4 servings
  
       4    Trout; butterflied
      12    Figs; (never used them)
       1 c  Sherry; dry (not cooking)
       3 tb Vinegar; (sherry or mild)
       1 tb Maple syrup;  or honey
       1 tb Dijon
            Salt & pepper; to taste
  
   Put 1st three ingredients in a non-reactive pan. Simmer for about 10
   minutes. I skipped this step as I didn't use figs. I just simmered and then
   wisked in the honey and mustard. Reduce by half. Brush on butterflied trout
   and broil. We've done it on the grill too. Don't cook it to long. I f you
   use the figs, take them out after you steep them for about a half hour. Put
   them back in AFTER the reduction, enjoy, This is from TIME-LIFE, HEALTHY
   HOME COOKING, Fresh Ways With Fish and Shellfish. We first used it on trout
   and it is super and easy, and as a bonus, low in calories. WW; 4 Pt; 40 cal
   ~-----------
  
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