It’s been a while since I last shared a seafood recipe with you and today I have a special one, a blackberry balsamic glazed trout that is so easy to make! In this recipe trout (or salmon) is glazed with a simple blackberry sauce made with fresh blackberries and baked or roasted until cooked and then served topped with more blackberries! In addition to the blackberries the sauce has balsamic vinegar, orange juice and zest, garlic and fresh basil, the flavours of summer! All said and done and this blackberry orange glazed balsamic trout takes less than 20 minutes to make! It’s an perfect meal for busy work nights and it’s sure to impress guests when entertaining!
I served this on a bed of orange sesame roast asparagus in the photos!
Blackberry Balsamic Trout
20 minute trout glazed in a tasty blackberry balsamic orange glaze; light, healthy and packed with amazing summer flavours!
ingredients
- 1/2 cup blackberries
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce (or tamari)
- 1 large clove garlic, minced
- 1 tablespoons fresh basil
- salt and pepper to taste
- 1 pound trout (or salmon)
- salt and pepper to taste
- 2 tablespoons fresh basil, torn
- 2 cups blackberries
For the blackberry balsamic glaze:
For the glazed trout:
directions
- Puree everything is a food processor.
- Season the trout with salt and pepper to taste, brush on 1/2 of the blackberry glaze and bake in a preheated 400F/200C oven until just cooked, about 10-15 minutes.
- Drizzle on the remaining blackberry sauce and sprinkled on the basil and fresh blackberries before serving.
For the blackberry balsamic glaze:
For the glazed trout:
Option: Add grated ginger!
Option: Make the blackberry sauce a day ahead of time.
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I had a trove of farm stand blackberries to use. This recipe showcased them perfectly. It was delicious, colorful, and beautiful.