¼ c. Jakeman’s maple syrup

½ c. water

1 tbsp balsamic vinegar

1 inch fresh gingerroot peeled and minced

1 clove garlic minced

½ tsp dried red chile flakes

2 Goossens rainbow trout filleted

Simmer first six ingredients until reduced to ½ cup. Marinade filets for 20 minutes reserving some marinade for brushing.

Place trout on heated grill skin side down and cook until it flakes. (10 – 12 minutes for each inch of thickness)