• 12 dried California figs, halved lengthwise
• 1 cup dry sherry
• 3 tablespoons balsamic or red wine vinegar, divided
• 1 tablespoon maple syrup or honey
• 1 tablespoon Dijon mustard
• 4 trout (about 3/4 pound each) butterflied, rinsed under cold running water, patted dry

Place figs, sherry and 2 tablespoons vinegar in a nonreactive saucepan over low heat. Simmer 10 minutes. Remove from heat and let figs steep in liquid about 15 minutes.

Turn on broiler.

Remove figs from steeping liquid and set aside.

Stir maple syrup or honey into the liquid. Cook about 5 minutes over medium heat until about 1/3 cup remains. Whisk in mustard and remaining vinegar. Remove from heat.

Set butterflied trout, skin side down, on a broiler pan and tuck sides under slightly. Sprinkle with salt and pepper to taste and brush with half the sauce. Broil 3 inches from heat about 5 minutes, until opaque.

Put figs on pan with fish. Brush fish and figs with remaining sauce and broil 1 minute.

Calories 272 (14% from Fat); Total Fat 4.7g;
Sodium 81.4mg; Potassium 607.7g; Protein 17.7g; Carbohydrate 25.1g; Sugar 15.1g; Dietary Fiber 2.6g;