Grilled Rainbow Trout with Peach & Basil Salsa
Celebrate fresh flavors with Grilled Rainbow Trout topped with a sweet and savory Peach & Basil Salsa. Find the freshest, most responsibly sourced fish for this dish with FreshAIG!
FreshAIG Quick Facts
- Species: Rainbow Trout (Oncorhynchus mykiss)
- Total Time: 25 minutes
- Diet Type: Gluten-Free, Pescatarian
Preparation Method: A quick, high-heat grill to crisp the skin and lightly flake the meat, topped with a raw, fresh summer fruit salsa.
Serves: 2 people
Ingredients
- 2 whole rainbow trout fillets, skin-on (about 6-8 oz each)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 ripe peaches, pitted and diced
- 1/4 cup finely chopped red onion
- 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- 1 jalapeño, seeded and minced
- 1 tbsp fresh lime juice
Instructions
- Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
- In a medium bowl, combine the diced peaches, red onion, basil, jalapeño, and lime juice to create the salsa. Let sit at room temperature to allow flavors to meld.
- Pat the trout fillets dry with a paper towel. Brush both sides lightly with olive oil and season generously with salt and pepper.
- Place the trout fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the edges turn opaque.
- Carefully flip the fillets and cook for an additional 1-2 minutes until the meat flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the trout from the grill and plate immediately.
- Spoon the fresh peach and basil salsa over the warm grilled trout and serve.
