monday night {trout} supper

tonight i was in the mood to cook something light and fresh and of course healthy. I went to the market and found the most gorgeous trout. I decided to make my corn tomato salad, I know I have posted the recipe, but with freshly sliced avocado, it was just what I was craving tonight. The weather has been perfect to fire up the grill, so why not!

I topped the trout with an almond mixture, combined with mandarin flavored olive oil and lemon, salt and pepper.

I placed the trout on a hot grill for 10 minutes, it was flaky and tasted lovely.

what a perfect combination of textures and flavors.
1.5 lbs of trout filets {4 filets}

1 cup crushed roasted, unsalted almonds
1 clove of fresh garlic, grated on the micro plainer
1/4 cup mandarin olive oil
1/2 teaspoon of fine sea salt
juice of 1/2 of a meyer lemon
1 teaspoon chopped tarragon

place aluminum foil on a platter or tray, place trout on aluminum foil
combine all topping ingredients in a bowl to top the trout
cover the trout filets with mixture, place on the hot grill for 10-12 minutes until trout is flaky
Serve with corn tomato salad, and sliced avocado.

Serves 4.