YIELD: 4 servings
4 trout fillets, thawed
1 tsp. chipotle powder
2 tsps. kosher salt
1 tsp. ground black pepper
1 Tbsp. extra-virgin olive oil
For the squash:
½ butternut squash, peeled and sliced into ½” moons
1 Tbsp. extra-virgin olive oil
salt and pepper
¼ cup maple syrup
1. Preheat grill on medium-high heat. Once heated, lightly coat with oil or nonstick spray.
2. Mix chipotle powder, salt, pepper, olive oil and ¼ cup of the maple syrup together. Coat fillets with maple chili glaze and set aside while preparing squash.
3. n a microwave-safe dish, toss the squash in oil, and microwave for 2 minutes. Sprinkle with salt and pepper and place on hot grill next to trout. Brush squash with the remaining maple syrup as it cooks. Let trout and squash cook for approximately 2-3 minutes or until grill marks form. Turn pieces over and cook for an additional 2-3 minutes, continuing to brush squash with maple syrup. Check to make sure squash is tender.
4. Drizzle trout with additional chipotle glaze if desired. Serve with steamed green vegetables.
Photo and recipe: Clear Springs
