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******** Grilled Trout & Cherry Balsamic Salsa ********
Ingredients:
4-6 trout fillets, skin on
Grape seed oil
1/2 lemon, juice & zest
Dash of salt
Directions:
1. In small bowl, combined oil, lemon juice and dash of salt.
2. Using heat resistant pastry brush, lightly brush both side of trout.
To grill:
1. Heat grill on high heat to 500-600 degrees.
2. Open lid and turn heat to medium.
3. Lay thick piece of foil over grates and brush with marinade.
4. Place fish onto foil skin side down.
5. Brush fish again with marinade.
6. Close lid and allow to grill 10-15 minutes.
To bake:
1. Preheat oven to 400 degrees.
2. Brush baking sheet with marinade.
3. Place trout onto baking sheet.
4. Brush again with marinade.
5. Bake for 10-15 minutes.
Cherry Balsamic Salsa Ingredients:
1/2 lb. cherries, pitted and roughly chopped
4 tomatoes, small dice (I like to use assorted varieties of tomatoes in this recipe)
1 small red onion, extra small dice
3 cloves roasted garlic, smashed & minced
1/4 oz. fresh basil, cut into thin strips
1/2 bunch parsley, leaves only fine chop
3 tablespoons white balsamic vinegar
Fresh cracked pepper
Pinch of salt
Directions:
1. Combine all ingredients and allow to marinate for 1 hour.
*******Grilled Apricots With Figs & Feta ********
Ingredients:
8-10 apricots, pitted and split in half
6 fresh figs, quartered
6 oz. feta cheese
1 teaspoon honey
Balsamic vinegar glaze
Directions:
1. Heat grill on high heat until grates are hot. When ready to grill reduce heat to low heat.
2. In medium mixing bowl toss apricots and honey.
3. Skewer onto water soaked kebab stick for easier grilling.
4. Grill apricots for 3-4 minutes in each side, or until grill marks have appeared and juices start to release.
5. Remove and allow to cool slightly.
6. Return apricots to mixing bowl.
7. Add figs and feta.
8. Toss lightly to combine.
9. Drizzle with balsamic vinegar glaze to serve. May be served with rye crackers for added crisp.
