STEELHEAD TROUT WITH BLACKBERRY GLAZE

Place frozen, defrosted blackberries in a colander set over a bowl. Allow the juice to drain threw pressing down with a spatula. You should have 1 cup of juice in a bowl. Discard seeds.

In a small saucepan add the limejuice, Chipotle, ginger, sugar and salt and pepper. Add the reserved blackberry juice.

Set over medium high heat to cook for 5 minutes. Strain and put aside.

Drizzle steelhead trout fillets with oil and season with salt and pepper.

Preheat barbeque to 375° F/190°C.

Oil barbeque grill.

Place steelhead trout fillet down and cook for 2 minutes or until golden char marks are achieved. Flip the trout and continue to cook for 3 minutes. Baste the trout continuously as it cooks. Remove trout from grill when desired doneness is achieved. Serve hot with blackberry sauce and cilantro sprigs.

Yield: 6 servings