Mesquite grilled trout with sweet potato hash
Mango and blueberry compote grilled fennel roasted pepper and cinnamon mascarpone
Freshly caught trout. 2 ea.
(salt, pepper, paprika, chili powder, brown sugar)
Mesquite wood chips (soaked in water) ½ cup
Olive oil 1 oz.
Clean the fresh trout removing the belly bones and dorsal bones.
Season the fish with the spice rub and olive oil, lightly grill for 2min.
Remove the fish from the grill and add the wood chips. Return the fish to the grill when the chips are giving off a good amount of smoke. Cover the grill to capture the smoke flavor to the fish.
Sweet potato hash
Large sweet potato (diced) 1 ea
Leeks washed (thoroughly) ¼ cup.
Shallot diced (or onion) ½ ea
Bacon (diced) 2 oz.
Heat heavy cast iron pan over moderate heat, add the bacon and render until the fat is nearly crisp. Add the leeks and sweet potatoes. Cook over medium heat for 8-12 minutes until the potatoes and leeks are soft.
(Hold warm for serving)
Berry and mango compote
Fresh mango diced ½ half each
Fresh blueberries ¼ cup
Jack Daniels whiskey w honey 2 oz.
Honey 1 oz.
Shallot diced 1 ea.
Dice the mango and shallot; soak the fruit in the whiskey with the shallots for up to 4 hours.
Grilled Fennel and Roasted Red Pepper
Fresh Fennel (sliced 1/8 inch) ½ each
Red Pepper ½ each
Olive oil 1 oz.
Salt and Pepper to taste
Rub the fennel and red pepper with olive oil.
Blister the skin of the pepper on a hot grill until thoroughly charred.
Grill the sliced fennel with salt and pepper until the fennel is brown and softened.
Dice both ingredients and mix together as a side for the trout.
Cinnamon infused Mascarpone
Italian Mascarpone cheese 2 oz.
Ground cinnamon 1/8 tsp.
Honey ½ tsp.
Mix all ingredients and serve over the fish just prior to serving.