Grilled Steelhead Trout with an Arugula Pesto & Peach Salsa
Serves 4
While 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.
Ingredients
- 1 pound 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 to taste
PESTO
- 8 ounces arugula
- Juice of 1 lemon
- 1/3 cup olive oil
- 2 cloves garlic, crushed
- 4 ounces pine nuts, toasted
- 1/2 teaspoon salt
PEACH SALAD
- 2 ripe peaches, medium dice
- 1/2 bunch scallions, thin slice
- Juice of 1 lemon
- Pinch of crushed red pepper
- Salt and pepper to taste
Instructions
PESTO
- Blend together all ingredients in a food processor or blender, set aside.
PEACH SALAD
- Mix all ingredients together in bowl, set aside.
TROUT
- Prepare and heat grill (of your choice).
- Rub fish all over with oil and season with salt and pepper.
- Using a paper towel, carefully wipe the grill with oil.
- On medium-high heat, grill fish, depending on thickness for 3-4 minutes per side.
- To serve, spoon the arugula pesto over the fish then the peach salad.
