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Blackberry Glazed Trout

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Elevate the flavor of traditional trout with beautiful berries!

Coated in a blackberry balsamic glaze and roasted quickly on a sheet pan, this seafood supper from is fruity, filling and fast to make!

Blackberry Glazed Trout

Blackberry Glazed Trout


  • ½ cup blackberries
  • ¼ cup Heinen’s fresh squeezed orange juice
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. stone ground mustard
  • 2 basil leaves
  • 1 garlic clove
  • 1 lb. trout fillets, fins, tail and back bone removed
  • Fresh blackberries, basil and orange zest, for garnish
  • Salt and pepper, to taste


1. Preheat the oven to 400°F.
2. Blend together the blackberries, orange juice, balsamic vinegar, soy sauce, honey, mustard, basil leaves, garlic and salt and pepper until smooth.
3. Place the trout skin-side-down on a parchment-lined sheet tray and season with salt and pepper.
4. Spoon or brush ½ of the blackberry glaze on the trout and bake at 400°F for 10-12 minutes, or until cooked through.
5. Garnish with additional blackberry glaze, fresh whole blackberries, basil and orange zest.

Blackberry Glazed Trout


Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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