📖 Instructions

1. First, get your cranberry sauce going. In your medium saucepan, mix together the fresh cranberries, orange juice, maple syrup, and a pinch of cinnamon. Bring this to a boil, and then simmer it for about 10 minutes, or until the cranberries burst and the sauce thickens slightly. Set this aside; it'll be even better as it cools.
2. Now, let’s tackle the wild rice pilaf. Rinse the wild rice under cold water. In the same saucepan you just used (give it a quick rinse!), melt the butter over medium heat. Add the onion and sauté until it's softened—about 5 minutes. Add the wild rice, vegetable broth, dried cranberries, and pecans. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the pilaf simmers away, prep your trout. Rinse the trout fillets under cold water and pat them dry with paper towels. Drizzle with olive oil, and season generously with salt, pepper, and a squeeze of lemon juice. Trust me; don't skimp on the lemon; it really makes a difference.
4. Time to steam the trout! Fill your large pot with a couple of inches of water and bring it to a boil. Place the steamer basket inside the pot, ensuring the water doesn't touch the bottom of the basket. Arrange the trout fillets in the steamer basket. Cover the pot and steam for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking times can vary, so check often.
5. To serve, spoon a generous helping of the wild rice pilaf onto each plate. Top with a steamed trout fillet, and then dollop a spoonful of the cranberry sauce over the fish. Garnish with a sprig of fresh parsley or thyme, if you’re feeling fancy. Serve immediately and enjoy every single bite!