Trout Fillets with Balsamic Vinegar Reduction

Instructions

1. 1

   In a saucepan, bring the balsamic vinegar, white wine and honey to a boil.

2. 2

   Simmer until only 75 ml (1/3 cup) of liquid is left, about 5 minutes. Allow to cool.

3. 3

   In a ridged skillet, grill the fillets in the olive oil. Season with salt and pepper.

4. 4

   Place the fish on warm plates. Drizzle with the vinegar reduction, zigzagging over and around the fish.

5. 5

   Serve with swiss chard or other green vegetable, and wild rice.