Grilled Cutthroat Trout with Peach Salsa Recipe

Serves/Makes: 6 - 8 servings

Ingredients:

  • 3 pounds cutthroat trout fillets
  • 1/2 cup chopped Spanish onion
  • 1/2 cup chopped red pepper
  • 1 Jalapeno pepper, finely chopped
  • 3 teaspoons parsley flakes
  • 1 teaspoon plus 1/4 cup olive oil
  • 8 peaches, peeled, pitted and chopped
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Onion powder, to taste
  • Black pepper, to taste
How to cook Grilled Cutthroat Trout with Peach Salsa:
  • In large skillet, saute onion, pepper, Jalapeno and parsley in 1 tablespoon olive oil over medium heat for 5 minutes or until tender.
  • Add peaches, water, sugar, apple cider vinegar, salt, chili powder, black pepper and garlic powder to skillet; mix well.
  • Cook over medium heat for 30 minutes, stirring frequently.
  • Refrigerate salsa at least 2 hours before serving.
  • Grill trout fillets in 1/4 cup olive oil. Add onion powder and black pepper.
  • Serve peach salsa over trout.
Grilled Cutthroat Trout with Peach Salsa recipe

Note:

The Grilled Cutthroat Trout with Peach Salsa recipe is delicious, simple, and really easy to cook.


This recipe for Grilled Cutthroat Trout with Peach Salsa serves/makes: 6 - 8 servings

The Grilled Cutthroat Trout with Peach Salsa recipe and the pictures are adopted from The Fish Traditions: Member Recipes.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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