- 1/4 cup balsamic vinegar
- 1 Tbsp maple syrup
- 4 slices orange
- 4 Tbsp avocado oil
- 4- 4 oz trout fillets
In a small saucepan over medium-low heat, add balsamic vinegar, maple syrup, and orange slices. Cook until glaze thickens, about 5 minutes.
Pat trout dry with a paper towel. Season fillet with salt and set aside.
In a medium frying pan over medium-high heat, add 1 tablespoon oil to pan and swirl to coat. When oil shimmers, add trout to pan skin side down. As trout cooks, use a pastry brush to spread glaze over fish. Cook for 2 minutes, then flip trout and continue to cook, brushing skin side with glaze. Continue to cook until internal temperature of fish reaches 145°. Remove from pan and top with orange slice for garnish.
Nutrition per serving: 320 calories; 21g total fat (3g saturated); 60mg sodium; 8g carbohydrates; 0g dietary fiber; 7g sugar (3g added sugar); 23g protein