Hot and sweet baked trout with grilled peaches

Created by our friend the talented Ontario chef Signe Langford.

“Choose your favourite hot pepper from a mild jalapeno to a spicy Thai chili all the way to an eye-watering Scotch bonnet. Make this delicious dish for one or for a crowd; figure on one fillet per person – it’s that good! It’s not crucial, but if you want those sexy grill marks on the peaches, use a grill pan or fire up the ‘q, otherwise any cast iron pan will do.” — Signe Langford

Ingredients

• 2 fillets Springhills Trout
• 1 ripe peach; cut into 4 wedges
• A few drops of oil for greasing peaches/grill; spray works too
• 1 Tbsp. butter
• 2 Tbsp. good quality peach jam
• 2 Tbsp. apple cider vinegar
• 1 small, finely minced hot pepper
• 1 clove garlic finely minced or grated
• 1 tsp finely minced or grated fresh ginger root, or ¼ tsp ground ginger
• 1 Tbsp. fresh thyme, leaves picked, stems discarded
• ½ tsp sea salt
• 2 spring onions, trimmed and finely sliced; optional garnish

Method

1. Preheat oven to 425F.
2. Line cookie sheet with parchment; set aside.
3. Into a small saucepan over medium heat, combine the butter, jam, vinegar, pepper, garlic, ginger,
   thyme, and salt. Bring to a simmer stirring often, until reduced by half into a thick glaze; take off
   heat and set aside.
4. Lightly oil the peach wedges and grill or grill pan. Preheat a cast iron grill pan or fire up the
   BBQ on high heat; when hot add the peaches, flip when beginning to colour. Cook on all sides
   until you have some charring, then transfer to the prepared baking sheet.
5. Arrange trout on prepared cookie sheet, skin side down, coat the tops with the peach sauce, and
   roast until opaque and flesh flakes with the tug of a fork – about 15 minutes.
6. Garnish with fresh spring onion if desired.