Blackberry Ginger Glazed Steelhead Trout

Ingredients:

2 tablespoons Smoked Olivewood EVOO, divided

1 pint fresh blackberries

1 teaspoon grated fresh ginger

1 clove garlic, minced

¼ cup Blackberry Ginger Balsamic Vinegar

2 tablespoons soy sauce

Salt and pepper, to taste

1 lime

1 filet of Steelhead Trout*, skin on

Combine 1 tablespoon Smoked Dried Chaabani EVOO and fresh blackberries in a saucepan. Heat over medium heat for 1 minute. Add ginger and garlic; sauté for another minute.  Stir in Blackberry Ginger Balsamic Vinegar and soy sauce.   Reduce heat and simmer for 20 minutes (or until blackberries completely break down). Season with salt and pepper; set aside.  

Heat grill (medium-high heat). While grill is heating, squeeze a fresh lime over the fish.  Drizzle with 1 tablespoon Smoked Chaabani EVOO.  Sprinkle with salt and pepper.   

Brush grill grates with oil. Place fish (flesh-side down) on grill and cook for 3-4 minutes. Flip fish (flesh-side up) and liberally coat fish with Blackberry Ginger Glaze. Continuing grilling fish for an additional 3-4 minutes.  Using a grilling spatula, gently remove fish from grill. Serve with additional glaze if desired.

NOTE: When removing fish from grill, place spatula between the flesh and skin to easily remove skin. Discard skin in the trash once cool. 

Grilling times may vary depending upon thickness of fish.

* Steelhead Trout is very similar to salmon.  If you cannot find Steelhead, feel free to substitute salmon!