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Cherry Wood Smoked Rainbow Trout With Peach Relish
This trout dish was good. I used farm raised trout which can be somewhat bland compared to wild caught. I added a peach/fruit relish to put on the fish to jazz it up a bit. I used cherry wood for smoking which has a nice sweet smoke flavor. If you aren't into smoking as I am; grilling or pan frying the fish works fine as well. I served the fish with stuffed smoked Vidalia onions, brown rice and a salad. For a wine I chose a 2013 Lodi Fenestra Verdelho. The palate is bursting with lemon peel and pineapple, adding a zesty finish with citrus notes. It is a food friendly wine that pairs well with lots of things. Ingredients
- 1 lb Rainbow trout fillets, boned and cleaned
- 1/2 oz almonds, slivered
- Granulated garlic, citrus pepper and salt to taste
- 2 oz Cherry wood chunks
- Peach/fruit relish:
- 1/8 cup extra virgin olive oil
- 1 1/2 Tbs Peach Balsamic vinegar
- 1 1/2 Tbs lime juice
- 2 tsp honey
- 1 ea peach, pitted and chopped
- 2 oz blueberries
- 3 oz strawberries, cleaned and chopped
- 1 Tbs mint, chopped
- 2 oz orange belll pepper, seeded and chopped
- salt/citrus pepper to taste
Directions
- Preheat the smoker to 250^
- Combine olive oil, peach balsamic, lime juice, honey and mint. Whisk together to emulsify.
- Add peach, blueberries, strawberries and belll pepper to the vineagrette. Mix thoroughly to combine. Allow relish to set for at least 20 minutes for flavors to blend or make ahead of time and refrigerate.
- Season trout with garlic, citrus pepper and salt
- Top with slivered almonds
- Smoke at 250^ until the fish is done. About 25-30 minutes.
- Trout is ready to serve.
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