Grilled Rainbow Trout Fillets with Cherry Salsa

For the Salsa:

• 2 cups cherries – stemmed, pitted and chopped
• 6 scallions, chopped
• 1 tsp. Dijon mustard
• 2 Tbsp. lime juice
• 2 Tbsp. lemon juice
• ½ jalapeño, chopped
• 1 clove garlic, chopped

For the Rainbow Trout:

• 4 (6 oz.) Riverence Rainbow Trout Fillets
• Sea salt and pepper, to taste

1. Combine salsa ingredients and let stand for 30 minutes at room temperature to allow flavor to develop.
2. Season the Riverence Rainbow Trout fillets to taste with salt and pepper.
3. Pre-heat a gas grill to 400°F or fire up a charcoal grill.
4. Rub grill grates with cut end of a raw russet potato to prevent sticking.
5. Grill trout flesh-side down for 2 minutes, then turn skin-side down for an additional 2 minutes.
6. Place on plates and top with cherry salsa. Serve with broccolini or mixed roasted vegetables.