Serves 4
4 Sunburst Trout Fillets
Juice of 1 lime
One Handful of Fresh Basil Leaves
2 Cloves Garlic Chopped
¼ Cup Olive Oil
1 tsp. Lawry’s Seasoned Salt
1 tsp. Fresh Ground Pepper
Procedure:
Make Marinade: Chop basil and mince garlic, Combine with lime Juice, Olive oil, Salt and Pepper
Add marinade to fresh trout fillets
Marinate Fillets for at least an hour before grilling
To Grill Trout:
Preheat Grill to medium high to high heat
Remove fillets from Marinade, and place on a well oiled pre-heated grill.
Start flesh side down for about 3-4 minutes then flip to skin side down and cook 3-4 minutes.
Marinated Tomato Salad with Kalamata Olives and Cheese
4 Medium tomatoes* (about 2#) diced
1/2 Cup Kalamata Olives sliced length wise
2 tbl. Balsamic vinegar
1 Tbl. Extra Virgin Olive Oil
2 oz Block of hard Cheese such as Parmesan or Romano, Shaved
Sea Salt
Fresh Ground Pepper.
Combine all ingredients except cheese and stir lightly.
Add shaved cheese in and stir lightly.
Stir before serving.
