Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa

Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa
Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa Grilled Steelhead Trout with an Arugula Pesto and Peach Salsa

While the DMB crew was getting ready for the Raleigh show, Chef Fiona was firing up the grills for her Grilled Steelhead Trout with an Arugula Pesto and Peach Salad.

Photos by Aaron Farrington

Ingredients

Serves 4

1 lb filet of steelhead trout (or wild salmon if steelhead not available), cut into 4 pieces
Canola oil, or other high heat oil
salt and pepper

Arugula Pesto
8 oz arugula
juice of 1 lemon
1/3 c olive oil
2 cloves garlic, crushed
4 oz pine nuts, toasted
1/2 t salt

Peach Salad
2 ripe peaches, medium dice
1/2 bu scallions, thin slice
juice of 1 lemon
pinch crushed red pepper
salt and pepper, to taste

Shopping List

- 1 lb filet of steelhead trout (or wild salmon if steelhead not available), cut into 4 pieces
- Canola oil, or other high heat oil

Arugula Pesto
- 8 oz arugula
- 2 lemons
- olive oil
- 2 cloves garlic
- 4 oz pine nuts
- salt

Peach Salad
- 2 ripe peaches
- 1 bunch scallions
- crushed red pepper
- salt and pepper

Directions

To prepare arugula pesto:
Blend together all ingredients in a food processor or blender, set aside.

To prepare peach salad:
Mix all ingredients together in bowl, set aside.

To prepare the fish:

  1. Prepare and heat grill (of your choice).
  2. Rub fish all over with oil and season with salt and pepper.
  3. Using a paper towel, carefully wipe the grill with oil.
  4. On a medium-high heat, grill fish, depending on thickness for 3-4 minutes per side.
  5. To serve, spoon the arugula pesto over the fish then the peach salad.