Idaho Trout with Blackberry Compote
This elegant yet comforting recipe features fresh Idaho rainbow trout paired with a tangy-sweet blackberry compote. The bright compote perfectly complements the rich flavor of the trout, creating a dish that is as beautiful as it is delicious. Whether you’re an experienced home cook or new in the kitchen, this recipe is sure to impress.
🐟 Did you know? Idaho is the #1 producer of farm-raised trout in the U.S., raising around 41 million pounds each year in the Magic Valley using cold, clean spring water. During the summer, Idaho’s small farms and backyard growers produce fresh blackberries, available at local farmers markets and U-pick farms, adding seasonal freshness to your kitchen.
Categorized: Entrées
Ingredients
- 2 Idaho trout fillets
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup Idaho blackberries
- 1 tablespoon Idaho sugar by Amalgamated Sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Featured Idaho Produce
Steps
Season the trout fillets with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat.
Add the trout fillets to the skillet and cook for 3-4 minutes on each side, or until cooked through.
Remove the trout from the skillet and set aside.
In the same skillet, add the blackberries, sugar, balsamic vinegar, ginger, and cinnamon.
Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened into a compote, about 5-7 minutes.
Spoon the blackberry compote over the trout fillets and serve immediately.
