Grilled Rainbow Trout with Shaved Fennel Salad & Sweet Apple BBQ Sauce

• 3 cups apple cider
• 2 cups OPEN PIT Hickory Smoke Barbecue Sauce
• 1 qt. fennel bulbs, thinly shaved
• 1 qt. Honeycrisp apples, julienned
• 2 cups radishes, thinly shaved
• 16 each butterflied rainbow trout (7 oz.), grilled

1. Mix cider and barbecue sauce; set aside.
2. Combine fennel, apples and radishes in bowl.
3. Add half the barbecue sauce mixture; toss to coat.
4. Paint serving plates with 1 stroke across the middle, using 2-1/2 Tbsp.
5. of the remaining sauce mixture.
6. Arrange fish on top of sauce.
7. Garnish with 1/2 cup fennel salad.

apple cider, open pit hickory smoke, fennel bulbs, apples, radishes, butterflied rainbow trout

Taken from www.kraftrecipes.com/recipes/grilled-rainbow-trout-shaved-fennel-salad-sweet-apple-bbq-sauce-178388.aspx (may not work)