Trout

Yield:	4 Servings
Categories:	Seafood, Meats

4		Trout; butterflied
12		Figs; (never used them)
1	c	Sherry; dry(not cooking)
3	tb	Vinegar; (sherry or mild)
1	tb	Maple syrup; or honey
1	tb	Dijon
		Salt & pepper; to taste

Advertisement