September 09, 2015

Brown Sugar Candied

Rainbow Trout

1.5 lb Rainbow Trout filets

4 tbsp Butter

1 c Brown Sugar
On a foil lined baking sheet, lay out filets, skin down. Using half the brown sugar, sprinkle over each filet. Refrigerate for 1 hour. Preheat oven to 350 degrees. In a small pot, combine remaining brown sugar and butter, and heat until warm and thick. Brush 3/4 of the sauce over fish and then bake about 10-15 min. Remove from oven and top fish with remaining glaze prior to serving. Fish is done when it easily flakes off the skin.