Fresh Grilled Rainbow Trout with Roasted Peaches

Serves:6

Ingredients

• 6- 7 oz fillets of “land based farmed” rainbow trout skin on pin bones removed and scaled (170-200g)
• 2 tablespoons olive oil (30ml)
• Salt and pepper to taste
• Olive oil for brushing
• 2 lemons

Roasted peaches with sage chutney:

• 6 free stone peaches halved and pitted
• 1 small red onion peeled cut in ½ inch wedges
• 1-tablespoon fresh sage stems removed thinly sliced
• Splash of sherry vinegar
• Juice of 1 large navel orange
• Salt and pepper to taste

Directions

1. Brush both sides of the trout with olive oil and sprinkle with salt and pepper to taste.
2. Place the peaches in a bowl and drizzle with olive oil and salt and pepper.
3. Cut the onion into ½ inch wedges keeping the onion root intact, to ensure it will hold together well on the barbeque. Drizzle olive oil on the onion and season with salt and pepper.
4. Prepare barbeque for direct medium high heat grilling (375F) (190C). Oil grill to prevent sticking.
5. Place fish, peaches and onions on grill to cook simultaneously.
6. Place the fish flesh side down directly on the grill and cook for 2 minutes or until nice char marks are achieved. Sprinkle salt on the skin side.
7. Flip the fish and continue to cook for another 2-3 minutes or until the flesh of the fish starts to lose its opaque color.
8. Place peaches flesh side down on to the grill. Cook for 2-3 minutes until caramelized.
9. Flip and continue to cook on the skin side for 2 minutes.
10. Place onions on the grill and cook on each side 2-4 minutes until they are softened and nice golden char marks are achieved.
11. Remove fish from grill and set aside. The lingering heat will continue to cook the fish slightly after it has been removed.
12. Remove peaches and onions from the grill.
13. Slip the skins off the peaches (they should slide off easily) place in a bowl and using a fork mash the peaches slightly.
14. Remove the petals of the onions from the root and mix into the peaches. Add the sage, sherry vinegar and orange juice to the mixture. Combine evenly and season with salt and pepper.
15. Serve fish hot with peach chutney.