1/2 cup (125 ml) balsamic vinegar

1/2 cup (125 ml) white wine

3 tablespoons (45 ml) honey

4 trout fillets, skinned (about 175g each)

Olive oil

Salt and pepper

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

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

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

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

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

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