Fruit-Sauced Rainbow Trout

In a small saucepan, combine the apple-cherry-berry juice, berries and apricots, or peaches. Bring to boiling. Cook, uncovered, over medium-high heat for 10 to 15 minutes or until mixture is reduced by about half.

Cool mixture slightly and transfer to a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a sieve, discarding the solids.

Whisk the 1/4 cup canola oil, the walnut oil (if desired), lemon juice, salt, and white pepper into the pureed fruit. Let fruit mixture stand at room temperature while broiling fish.

Place fish on a lightly greased, unheated rack of a broiler pan. Brush with additional oil (about 1 tablespoon). Broil 4 to 5 inches from heat until fish flakes easily when tested with a fork. (Allow 6 to 9 minutes per 1/2-inch thickness of fish.) If fish is less than 1 inch thick, it's not necessary to turn.

Drizzle fish with some fruit mixture. Pass the remainder. Makes 4 servings.