Marinade- 2 tsp. Dijon mustard
- 2 tbsp. maple syrup
- ½ tsp. Worcestershire sauce
- 4 fresh trout fillets
Roasted Vegetable Medley- 1 tbsp. olive oil
- 1 tsp. garlic powder
- ½ tsp. dried thyme
- 16 oz. Potato Inspirations® potatoes
- 2 c. broccoli florets
- 1 onion, diced
- 16 oz. baby carrots
Cranberry relish- 1 c. cranberries
- ½ c. water
- 1 tbsp. white vinegar
- ¼ tsp. ground sage
- ½ c. raisins, chopped
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In a bowl, whisk together mustard, maple syrup & Worcestershire sauce to make marinade. Add fish fillets and coat evenly. Marinate for 2 hours in refrigerator. Preheat oven to 375 °F. In a bowl, whisk together oil, garlic powder & thyme. Add potatoes, broccoli, onion & carrots. Stir to coat. Spread vegetable mixture on a parchment-lined baking sheet. Bake for 25 minutes, flipping vegetables halfway through. In a medium-sized pot, heat cranberries, water, vinegar and sage. Simmer mixture for 10 minutes. Add raisins and cook for 5 more minutes. Mash lightly with a potato masher or fork. Remove from heat. Heat a lightly-oiled cast iron pan on low heat for 10 minutes. Raise heat to medium-high. Brown fish skin-side down for 4 minutes or until crispy. Turn fish over & cook for 2 to 4 minutes, depending on thickness. Use a food thermometer to check that fish has reached an internal temperature of 158 °F. Garnish fish with relish & serve with baked vegetables.
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