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 ~-----------