Sear them in butter in a frying pan. Remove trout from pan. In a bowl, mix 1/3 cup balsamic vinegar, juice from 1 lemon, 1 heaping tablespoon dark brown sugar, and 1 tablespoon water. Pour mixture in pan and reduce it on high heat stirring constantly until it starts to thicken. Spoon mixture over trout. Serve with wild rice and veggies of choice. Dan-o