Broiled Trout and Dried Figs

Preparation time: 10 min Servings: 4
Cooking time: 20 min


1 tbsp Dijon mustard
3 tbsp balsamic vinegar, or red wine vinegar
12 dried figs, halved lengthwise
1 cup dry sherry
1 tbsp maple syrup or honey
4 trout, about 12 oz each, butterflied, rinsed under cold running water, patted dry

Cooking Directions:

Place figs, sherry and 2 Tbsp vinegar in a nonreactive saucepan over low heat. Simmer 10 minutes. Remove from heat and let figs steep in liquid about 15 minutes. Turn on broiler. Remove figs from steeping liquid and set aside. Stir maple syrup or honey into the liquid. Cook about 5 minutes over medium heat until about 1/3 cup remains. Whisk in mustard and remaining vinegar. Remove from heat. Set butterflied trout, skin side down, on a broiler pan and tuck sides under slightly. Sprinkle with salt and pepper to taste and brush with half the sauce. Broil 3 in. from heat about 5 minutes, until opaque. Put figs on pan with fish. Brush fish and figs with remaining sauce and broil 1 minute.

Nutritionist Recommended For:

Nutrition Facts

Calories 180
% Calories From Fat 0%
Total Fat 0g
Saturated Fats 0g
Mono-unsaturated Fats 0g
Poly-unsaturated Fats 0g
Cholesterol 0mg
Sodium 11mg
Total Carbohydrates 28g
Dietary Fiber 3g
Sugar 18g
Protein 1g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 4 mcg
Vitamin A 3 IU
Niacin B3 0 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 0 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 4 mg


Manganese 0 mg
Calcium 52 mg
Magnesium 25 mg
Phosphorus 25 mg
Zinc 0 mg
Fluoride 0 mcg
Copper 0 mg
Sodium 11 mg
Selenium 0 mcg
Iron 1 mg
Potassium 250 mg

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