Recipe: Caramelized Trout with Sweet Pumpkin Puree (serves 2)

Caramelized Trout with Sweet Pumpkin Puree (serves 2)

2 (8-ounce) rainbow trout (including head and tail)
Salt
Freshly ground black pepper (to taste)
2 tablespoons dark brown sugar
Olive oil spray

Open each trout so that it lies flat; season both sides with salt and pepper.

Spread brown sugar on a plate; press the trout into the sugar.

Heat a nonstick skillet large enough to hold the trout in one layer over medium-high heat. Spray with olive oil. Add trout, skin side up. Saute 2 minutes. Turn trout; saute second side about 1 minute.

Serve on plates, skin side down; spoon pan juices over the top.

Sweet Pumpkin Puree
(Makes 2 servings)

1 (15ounce) can pumpkin puree (not pie filling)
2 tablespoons orange juice
1 teaspoon dried thyme
Salt and freshly ground black pepper (to taste)
1 tablespoon dark brown sugar
2 tablespoons broken walnuts

Spoon pumpkin, orange juice and thyme into a small saucepan. Heat 2 to 3 minutes, stirring to mix. Add salt and pepper to taste.

Toss brown sugar and walnuts together. Sprinkle walnuts on top of pumpkin.

Serve with trout.

Adapted from source: Linda Gassenheimer - Miami Herald, March 1, 2006