Trout With Peaches, Pistachios and Ricotta

In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.

  • 4 trout fillets
  • Olive Oil for coating
  • pinch of coarse salt and lemon pepper
  • 4 peaches, ripe and peeled,
  • 3 tbsp. honey
  • 1/2 cup ricotta cheese
  • toasted pistachios for garnish, finely chopped

Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.

Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey.  Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.

To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.

 

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