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Trout teams with pumpkin

The Baltimore Sun

Rainbow trout with its mild, delicate and sweet flesh cooks in just five minutes. Together with the pumpkin puree, this meal takes only 15 minutes to make.

Farm-raised trout is available in supermarkets and is a treat. A little brown sugar, salt and pepper is all that's needed for this quick entree. The trout come dressed, which means they have been cleaned and bones removed. They're sold with heads and tail on. If you prefer, ask for them to be removed at the market.

Walnuts tossed with brown sugar top the sweet pumpkin puree. Open a bag of washed-ready-to eat salad to complete the meal.

Wine suggestion: An off-dry riesling would be very nice with this sweet meal.

Sweet Pumpkin Puree

Serves 2

2 cups canned pumpkin

2 tablespoons orange juice

1 teaspoon dried thyme

salt and freshly ground pepper

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 and serve with trout.

Per serving: 167 calories, 6 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 4 grams protein, 29 grams carbohydrate, 8 grams fiber, 356 milligrams sodium

Recipe analyses provided by the Miami Herald.


Any type of nonoily fish can be used. Adjust the cooking time if necessary.

When using dried thyme, make sure the bottle is newer than 6 months old.


Season trout and dip in brown sugar. Set aside.

Prepare pumpkin puree.

Saute trout.

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