Trout with Roasted Peaches (Grilled)

Grilled Trout:
6-7 oz fillets steel head trout, skin on pin bones removed and scaled
2 Tbsp. olive oil
olive oil for brushing
2 lemons

Roasted Peaches:
6 peaches, halved and pitted
1 small red onion, peeled cut in ½” wedges
1 Tbsp. sage, stems removed, thinly sliced
splash sherry vinegar
1 large oranges, freshly juiced
sea salt
pepper, freshly cracked

Grilled Trout:  Brush both sides of the trout with olive oil and sprinkle with sea salt and pepper, freshly cracked. Cut the onion into ½” wedges keeping the onion root intact, to ensure it will hold together well on the barbeque. Drizzle olive oil on the onion and season with sea salt and pepper.

Prepare barbeque for direct medium high heat grilling 375°F (190°C). Oil grill to prevent sticking.  Place fish, peaches and onions on grill to cook simultaneously.

Place the fish flesh side down directly on the grill and cook for 2 minutes or until nice char marks are achieved. Sprinkle sea salt on the skin side.

Flip the fish and continue to cook for another 2-3 minutes or until the flesh of the fish starts to lose its opaque color.

Remove fish from grill and set aside. The lingering heat will continue to cook the fish slightly after it has been removed.

Serve fish hot with peach chutney.

Roasted Peaches:  Place peaches flesh side down on to the grill. Cook for 2-3 minutes until caramelized. Flip and continue to cook on the skin side for 2 minutes.

Place onions on the grill and cook on each side 2-4 minutes until they are softened and nice golden char marks are achieved.

Remove peaches and onions from the grill.

Remove the petals of the onions from the root and mix into the peaches. Add the sage, sherry vinegar and orange juice to the mixture. Combine evenly and season with sea salt and pepper.